In a large bowl, mix the almond flour, baking soda, baking powder, ground cinnamon, and sea salt. Set aside.
In a small bowl, mash the bananas with a spatula. Add the eggs, coconut oil, vanilla extract, and raw honey, and mix with a hand mixer until well combined.
Pour the wet ingredients into the dry ingredients and mix well with the hand mixer.
Pour batter into a muffin tin (2 1/2-inch diameter cups) lined with 10 baking cups. Bake for 25 to 30 minutes until a tester comes out clean.
In a large bowl, mix the almond flour, baking soda, baking powder, ground cinnamon, and sea salt. Set aside.
In a small bowl, mash the bananas with a spatula. Add the eggs, coconut oil, vanilla extract, and raw honey, and mix with a hand mixer until well combined.
Pour the wet ingredients into the dry ingredients and mix well with the hand mixer.
Pour batter into a muffin tin (2 1/2-inch diameter cups) lined with 10 baking cups. Bake for 25 to 30 minutes until a tester comes out clean.
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2 thoughts on “Banana Almond Muffins”
Jamie says:
These were delicious! Big hit with my 9- and 10-year-old. One of them even requested it for their birthday! 😄
I just made these & awesome! Moist & flavorful. Quick & easy!
I added chopped walnuts & used mini-muffin pan, otherwise made exactly to recipe.
I will definitely make again. 🙂
These were delicious! Big hit with my 9- and 10-year-old. One of them even requested it for their birthday! 😄
I just made these & awesome! Moist & flavorful. Quick & easy!
I added chopped walnuts & used mini-muffin pan, otherwise made exactly to recipe.
I will definitely make again. 🙂