Author Notes
The perfect way to start your day! These muffins are made solely from almond and coconut flour and are natural sweetened with ripe mashed bananas and just a 1/4 cup of honey. In addition, powerful chia seeds have been added to up the nutritional value even more!
*these muffins are also dairy free for anyone with allergy restrictions —Andie
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Ingredients
- Dry Ingredients
-
1/4 cup
plus 2 tbsp. Coconut Flour
-
1 cup
Almond Meal (trader joes brand is good)
-
1/2 cup
plus 2 tbsp. Almond Flour
-
1 tablespoon
Chia Seeds
-
1 teaspoon
Cinnamon
-
1/2 teaspoon
Baking Soda
-
1 teaspoon
Baking Powder
-
1/2 teaspoon
Sea Salt
- Wet Ingredients (make sure these are at room temp!)
-
3
Ripe Bananas
-
4
Eggs
-
1/4 cup
Almond Milk (original or vanilla light preferred)
-
1 tablespoon
Pure Vanilla Extract
-
1/4 cup
Melted Coconut Oil
-
1/4 cup
Honey (raw is preferred)
Directions
-
Preheat oven to 350 and grease 2 large muffin pans or full with large paper liners (this recipe makes 8-9 muffins so have that many tins greased or lined).
-
Mix dry ingredients in a large bowl and set aside.
-
In a medium sized bowl mash the bananas and then add the rest of the ingredients whisking until well combined. If using raw honey the consistency can sometime be hard to blend so consider zapping it in the microwave for a few seconds.
-
Add wet ingredients to dry and mix until combined.
-
Using a nice cream scoop, put a slightly heaping scoop of batter into each muffin tin.
-
Bake for 30-35 minutes until edges begin to brown and top springs back when touched.
Note: If you cannot find almond meal just use almond almond flour (they have slightly different consistency but it will still work)
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