I don’t have to go back to my recipe index to know that I have hardly ever blog treats or sweet baked indulgence recipes – it’s because I don’t have a sweet tooth and if I had a craving, then my indulgence would be fresh berries and nuts or a smoothie with nut butter and almond or coconut milk infusions, or a berry and green tea! 8 months being processed carbohydrates, gluten, dairy, and sugar free makes it now easier for me in adding back treats – I am yet unsure if I will enjoy this!
4 bananas, mashed with a fork (the more ripe the banana, the better)
Here’s How
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Preheat oven to 180 degrees celcius. Line a muffin tin with paper-lined cups or use silicon muffin bake-ware.
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In a large bowl, add bananas, eggs, almond nut butter, coconut oil, and vanilla extract. Using a hand blender, blend to combine.
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Add in the coconut flour, cinnamon, nutmeg, bicarbonate of soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula.
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Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
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Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a re-sealable bag.
Hi Prava,
what an awesome blog,
For the banana and nut butter muffins, what could I use in place of coconut oil and flour as I am allergic to it.
Thanks and Regards
Megan
Thank you Megan….try olive oil and almond flour – you may have to increase the almond flour as it’s less absorbent than the coconut flour.