Ingredients
The following ingredients have 15 Servings
- 2 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/3 cup coconut oil (melted)
- 1 ripe banana (mashed)
- 1 tbsp vanilla extract
- 2 tbsp honey
- 1/4 cup dairy-free milk (almond, flax, cashew, etc.)
- 2 eggs
- 1 cup mixed berries (fresh or frozen)
- 2 tbsp coconut or palm sugar (optional)
Instruction
- Preheat your oven to 350 degrees. Generously grease a 12 cup muffin tin with coconut oil (or line with muffin papers and use a non-stick spray).
- Combine both flours, salt, baking soda, and cinnamon. Set aside.
- In a separate bowl, whisk or beat together coconut oil, mashed banana, vanilla extract, honey, milk, and eggs. Slowly fold into dry ingredients, and mix until well combined (batter will be thick). Gently fold in berries.
- Spoon muffin mixture in tins or muffin cups, about 3/4 full. Sprinkle with coconut sugar (if using).
- Bake for 17-20 minutes, or until a toothpick inserted comes out clean.
- Muffins can be stored at room temperature in an air tight container for up to 2 days, or frozen for several weeks.
