Ingredients

The following ingredients have 12 Servings
  • 2 small-medium very overripe bananas (mashed)
  • 3 large eggs
  • 1/4 cup organic coconut sugar
  • 1 tsp pure vanilla extract
  • 1 and 1/2 cups blanched almond flour
  • 3 tbsp organic coconut flour
  • 1/4 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch fine grain sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup diced peaches (fresh or thawed and drained well)

Instruction

  • Preheat your oven to 350 degrees and line a muffin pan with non-stick liners or lightly grease muffin cups with coconut oil*
  • In a large bowl, whisk eggs together with mashed bananas and add in the coconut sugar and vanilla.
  • In a separate bowl, gently mix together the almond, coconut, and tapioca flours, baking soda and powder, salt, and cinnamon.
  • Stir the dry mixture into the wet until fully combined**
  • Lastly, stir in the diced peaches. Spoon the batter into muffin cups about 3/4 full to make 12 muffins.
  • Bake in preheated oven in greased muffin cups or liners for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before serving. Store leftovers in the refrigerator for best taste. Enjoy!