Ingredients

The following ingredients have 12 Servings
  • 3 (325g) ripe bananas
  • 1/3 cup (75g) nondairy milk
  • 1/4 cup molasses (80g) (optional)
  • 1 tsp Nielsen-Massey Pure Coffee Extract
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup (60g) tapioca starch
  • 3 cups (330g) almond flour (see notes for oat flour option)
  • 1/3 cup hemp seeds (50g)
  • 1/3 cup mini chocolate chips (60g)
  • 1/3 cup chopped walnuts (40g)
  • 2 tbsp chia seeds (25g)

Instruction

  • Blend the bananas, milk, molasses, and coffee extract.
  • Add the spices, baking powder, tapioca starch, and almond flour. Blend until combined. You may need to stop and scrape down the sides a few times. It should be quite thick and just barely able to blend, if not add 1/4 cup more flour.
  • Stir in the nuts/seeds/chocolate chips.
  • Drop spoonfuls of batter onto a baking pan lined with parchment paper leaving enough space for some spreading. You will need 2 pans or to bake them in 2 batches.
  • Bake for 15 minutes at 350F or until lightly brown on the edges.
  • Remove from the oven and cool for at least 10 minutes before removing from the pan.
  • Enjoy warm or I actually prefer them chilled. They will last in the fridge for up to a week.