These muffins are everything you want in a grab-and-go breakfast or afternoon snack. Naturally sweet from ripe bananas and honey, tender from almond flour, and simple enough to whip up on a weeknight. No refined sugar, no wheat flour, no compromises.
Ingredients
- 2 cups almond flour
- 3 ripe bananas, mashed
- 3 large eggs
- ¼ cup Duck River honey
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp Ceylon cinnamon
- ¼ tsp Redmond Real Salt
- Optional mix-ins: walnuts, dark chocolate chips (Enjoy Life), or dried blueberries
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Line a 12-cup muffin tin with parchment liners or grease with coconut oil.
- In a large bowl, mash the bananas until smooth. Whisk in the eggs, honey, melted coconut oil, and vanilla.
- Add the almond flour, baking soda, cinnamon, and salt. Stir until just combined. Do not overmix.
- Gently stir in your mix-ins if using.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 22 to 25 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- These are naturally gluten-free and grain-free. They are denser than traditional muffins, in a good way.
- Store at room temperature for 2 days, in the fridge for up to a week, or freeze for up to 2 months.
- Swap the honey for maple syrup for a slightly different sweetness.
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