Ingredients: |
Ingredients: 2 flax seed "eggs" - 2 Tbsp golden flaxseed meal + 6 Tbsp water
2 medium overripe bananas about 3/4 cup
2/3 cup smooth almond butter
1 Tbsp refined coconut oil melted
2 Tbsp raw honey melted, or pure maple syrup
1 tsp pure vanilla extract
1 3/4 cup blanched almond flour
3/4 tsp baking soda
1/4 tsp fine sea salt
3/4 cup Chopped dark chocolate or chocolate chips,
Sliced almonds for garnish optional
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Directions: |
Directions:In a small bowl, mix tougher the flaxseed meal and water, allow it to sit for 10 minutes.
Preheat your oven to 350° F and line a muffin pan with parchment liners.
In a large mixing bowl, mash the bananas, then whisk in the almond butter, coconut oil, honey or syrup, and vanilla until smooth. Whisk in the flax eggs after they sit together for 10 minutes.
Stir in the almond flour, baking soda, and sea salt until combined. The batter will be thick - almost like a dough. Fold in the chocolate or chocolate chips, if using.
Using an ice cream scoop, scoop 1/4 cup portions of batter into the prepared muffin pan. You’ll make 10-12 muffins. Garnish the top with sliced almonds or a few more chocolate chips, if desired.
Bake in the preheated oven for for 16-18 mins or until golden brown on top and set in the center.
Remove from oven and place the pan on a wire rack to cool for 10-20 minutes, then remove muffins from the pan and continue to cool on the wire racks. Store leftovers loosely covered at room temperature for the first day, then store covered in the refrigerator to keep longer. Enjoy! |
This recipe for Egg free banana muffins is from