Ingredients

The following ingredients have 4 Servings
  • 1⅓ cups overripe bananas, mashed, about 3 medium bananas, mine weighed ~375g
  • ¼ cup almond milk, or other dairy-free milk or choice
  • ⅓ cup coconut sugar
  • ¼ cup (64g) nut or seed butter of choice, I used cashew butter
  • ¼ cup (50g) coconut oil, melted
  • 2 tablespoons flax meal
  • 1 cup (120g) oat flour
  • 1 cup (96g) almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¾ cup toasted coconut
  • ¾ cup toasted macadamia nuts, chopped

Instruction

  • Preheat oven to 350°F. Line a muffin pan with liners or grease with coconut oil.
  • Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add almond milk, coconut sugar, nut butter, coconut oil, and flax meal, stirring to combine.
  • Add oat flour, almond flour, baking soda, baking powder, salt, and cinnamon. Stir until combined. Fold in the coconut and macadamia nuts.
  • Divide between the 12 muffin tins. Bake for 20-22 minutes, or until a toothpick comes out clean.
  • Once done, let cool completely on a wire rack.
  • Store leftovers in an airtight container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!