Grain, dairy, refined sugar free banana muffins or banana loafs!
Author:
Heather Hartman Health
INGREDIENTS
453 grams almond flour
53 grams coconut flour
20 grams baking soda
20 grams salt
14 grams cinnamon
125 grams coconut oil
160 grams maple syrup
8 each eggs
8 each bananas, smashed - 7 for mixture and one for top
METHOD
In a large bowl whisk together the almond flour, coconut flour, baking soda, salt and cinnamon.
In a medium bowl heat coconut oil and maple syrup until just melted, but not hot (otherwise you'll cook the eggs).
Crack the eggs into the coconut oil/maple mixture and whisk well.
Squeeze in seven bananas, or use an immersion blender to fully combine.
Pour the wet mixture into the dry and fold until full combined.
Line cupcake or muffin tins, the spray with coconut oil. I did one scoop per tin, which made 36 muffins. You can also pour the batter into loaf pans! Top each muffin with a slice of banana.
Bake at 350F for 30 minutes.
Store in glass containers on the counter. Heat before eating. Enjoy!
