Ingredients

The following ingredients have 12 Servings
  • 3  extra large bananas or 4 regular sized, mashed
  • 1  regular egg or 1 flax egg (1 heaping tablespoon ground flax mixed with 3 tablespoons water, let sit for 2 minutes)
  • 1/2 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, optional but so good!
  • 1 cup almond milk, or non-dairy milk of choice
  • 2 cups flour, I used 1 cup all purpose and 1 cup whole wheat
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Instruction

  • Heat oven to 325 degrees F.  Add the bananas to a large bowl and mash with a fork.  Next, add the flax egg, coconut oil, almond milk, vanilla extract and almond extract.  Whisk until combined.
  • Add the remaining dry ingredients and mix with a wooden spoon or spatula until everything is mixed together and batter is formed.
  • Use a 1/4 cup scoop to scoop the batter into a greased 12 cup muffin tin and bake until an inserted toothpick comes out clean or muffins feel firm to the touch, 25-30 minutes.  Leave the muffins in the muffin tin for about 5 minutes and then transfer to a wire rack to cool completely.