This post probably contains affiliate links. The full disclosure policy is pretty boring, but you can see it here
I was in the mood to bake this morning (or, rather, I was in the mood to eat baked goods), so Rebecca and I made these almond butter banana muffins, made with coconut flour. They have some sugar in them — I’m not sure if you could reduce the amount a little and still have it work — but overall, I think they’re pretty “healthy,” and definitely gluten-free.
1 cup almond butter
2 mashed ripe bananas
1/4 cup + 2 Tbsp coconut flour
1/4 cup sugar
1/4 cup milk
3/4 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla extract
Preheat oven to 350 and line a 12 muffins baking pan with muffins paper liners.
In a large bowl mix the bananas, eggs and peanut butter.
Add the remainder of the ingredients and combine.
Place mixture in the prepared baking pan filling each muffin cup 3/4 cup of the way.
Bake for 20-25 minutes. Remove from the baking pan and cool muffins on a wire rack until cool.
Everyone likes them a lot. Rebecca says that she “loves coconut flour.”