This recipe uses coconut flour. Coconut flour is very common with paleo baking. It is SUPER absorbent - baking recipes typically only call for 1/2 cup and double/triple the wet ratio.
The almond butter ups the healthy fats, and will keep you fuller, longer. Yum. You can substitute with peanut butter, but make sure you use the natural kind.
Feel free to add a cup of blueberries or chocolate chips (I use stevia chips) for added flavour and fun.
3 large eggs
5 mashed bananas
½ cup almond butter
¼ cup coconut oil
1 tsp vanilla
½ cup coconut flour
1 tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
pinch of sea salt
Preheat oven to 350F. Line 12 muffin cups with liners. In a food processor or stand mixer, blend eggs, bananas, almond butter, coconut oil, and vanilla.
In a large bowl mix coconut flour, cinnamon, baking powder, baking soda, and salt.
Add blended wet ingredients to dry ingredients and stir until combined.Spoon batter into muffin tins, ¾ full. Bake for 15-18 minutes or until golden.
Serve & enjoy! You can always freeze and pull out when needed! In my house, they will be gone!