These muffins were delicious... but keep them in the fridge as ours went bad sooner that I had hoped!
1c almond flour
1c gluten free oats
1T Mexican cinnamon
1t baking powder
pinch of sea salt
2 eggs
1T coconut oil
2T honey
1T brown sugar
1t lemon juice
1t Mexican vanilla
1 banana (1/2 mashed, 1/2 cut into slices)
Preheat oven to 350 and line muffin tins with parchment liners. In a bowl, combine flour, oats, cinnamon, baking powder & sea salt. Mix well and set aside. Beat together eggs, coconut oil, honey, brown sugar, lemon juice, vanilla, and mashed banana. Mix together wet and dry ingredients until combined. Fill muffin liners (my recipes only made 8). Top with banana slices. Bake in oven for 20 minutes or until a toothpick comes out clean.
Eat immediately or refrigerate/freeze.
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