AuthorMaria
2 cups mashed bananas
2 eggs
⅓ cup honey
3 tbsp coconut oil, melted
1 tsp vanilla extract
2 ½ cups almond flour
¾ tsp baking soda
½ tsp sea salt
½ cup sliced almonds, for topping
1
Preheat the oven to 325°F. Grease muffin tins with coconut oil and set aside.
2
Mash bananas in the bottom of a large bowl. Add eggs and whisk together. Add honey and coconut oil and whisk again. Stir in vanilla. Add almond flour, baking soda, and sea salt and mix again.
3
Spoon batter into muffin tins, filling the muffin cups about ¾ full or more. Sprinkle sliced almonds on top of batter and press down slightly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5-10 minutes and then enjoy!
Notes: We recommend using organic ingredients whenever possible.
CategoryBreakfast, Dairy-Free, Gluten-Free, Muffins, Snacks, Vegetarian
Ingredients
2 cups mashed bananas
2 eggs
⅓ cup honey
3 tbsp coconut oil, melted
1 tsp vanilla extract
2 ½ cups almond flour
¾ tsp baking soda
½ tsp sea salt
½ cup sliced almonds, for topping
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