Ingredients

The following ingredients have 12 Servings
  • 2 cups (224 grams) blanched almond flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine Himalayan salt
  • 1 cup ripe bananas (mashed*)
  • 1 egg (room temperature)
  • 4 tablespoons avocado oil
  • 1 tablespoon vanilla extract
  • 2 tablespoon raw honey
  • 1 tablespoon fresh lemon juice
  • 1/3 cup walnuts (coarsely chopped)
  • 1/4 cup coconut flakes (optional)

Instruction

  • Preheat the oven to 350°F and line a muffin tin with baking cups. In a large bowl, mix the almond flour, baking soda, and salt.
  • In a separate bowl, whisk the bananas, egg, avocado oil, vanilla, honey, and lemon juice.
  • Using a rubber spatula, gently mix the dry and wet ingredients. Don't overmix.
  • Fold the walnuts and coconut flakes into the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup 3/4 full. Optional - top your muffins with a chopped walnuts and sprinkle with cinnamon.
  • Bake until a toothpick inserted into the center comes out clean, about 22 minutes.
  • Set the pan on a wire rack to cool for about 15 minutes before serving.