Ok, so my kids LOVE bananas! I am always walking out of the market with at least 3 or 4 large bunches of organic bananas. I get some strange looks, but we use them in so many of our meals and snacks! From smoothies to pancakes, or just peal and eat! These are my go-to muffins when I have over ripe bananas in the house (which is nearly every week, and I usually hide a few just so I can make these muffins). They are loaded with flavor, fiber and protein, and are incredibly moist. The bananas do most of the sweetening, and are a total crowd pleaser.
These muffins are grain free, gluten free and vegan. Enjoy!
banana cinnamon muffins
These banana cinnamon muffins are moist and delicious with incredible flavor.
- 3 Cups blanched almond flour
- 1/4 teaspoon sea salt
- 1 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 2 Tablespoons coconut oil
- 4 Medium very ripe bananas
- 1 tablespoon honey
- 2 organic free range eggs
||Preheat oven to 350 and line muffin tins with paper liners. |
||In blender, add all dry ingredients and blend |
||In small bowl, whisk oil, eggs and honey, then add to blender, and pulse until well blended |
||Add bananas to blender, and pulse until blended well |
||Pour batter into prepared muffin tins |
||Bake for 25-30 minutes or until toothpick in center comes out clean. Muffins will brown to a golden color. |
||Cool 25 minutes, then serve. |