Banana Cinnamon Muffins

I didn’t use any sweetener in these muffins since the bananas I used were very ripe and sweet. They were delicious, and would be great as a dessert, a snack, or even breakfast!

Recipe: Banana Cinnamon Muffins (makes 10-12 muffins)

very ripe bananas, mashed

2 eggs

1/2 cup melted coconut oil

2 tsp vanilla

2.5 cups almond flour

1 TBSP cinnamon

1/2 tsp salt

1 tsp baking soda

Preheat oven to 350 degrees and line muffin tin with liners or grease with coconut oil. In a large bowl, beat together the bananas, eggs, coconut oil, and vanilla. Add remaining ingredients and beat together until well combined. Spoon into muffin tins at least 3/4 full. Bake for 18-22 minutes, until golden brown and toothpick inserted comes out clean.

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Comments

    • says

      Unfortunately, coconut flour does not sub well for almond flour–it is much more dense and needs a lot more eggs to fluff it up. You could try fiddling with the recipe and see how it turns out, though!

  1. Amy says

    Where I am living right now I can’t find coconut oil, what could I use in place of it? I would love to try these muffins!! Any help you can give me would be appreciated!! Thanks!!

  2. Grace says

    I had one very ripe banana so I cut the recipe in half and made them this morning. They are delicious, and I don’t really like banana all that much! Thank you!

  3. Leslie says

    These are sooooooo yummy!!! My daughter has made two batches now (half w choc chips and half without!) We are LOVING THEM!!! I will be making more Thursday for my Bible study group. Thanks Shanti!

  4. Abby says

    These are seriously perfectly amazing! I’d almost given up on paleo baking. Thanks for the awesome recipe!

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