ALMOND FLOUR BANANA MUFFINS- WENDY BLANCHARD, MS, CHHC

A 5 AM baking today! Best aroma! Feels warm, cozy and it’s all healthy! This has been a favorite for the Autumn season! My son loves these!
Remember to use natural organic ingredients!!

INGREDIENTS:

1/2 c. almond flour
1/4 c. coconut flour
1 T. pumpkin pie spice
1 t. nutmeg
1/8 t. sea salt
3 large ripe bananas
4 eggs, room temperature
2 t. vanilla extract
6 T. coconut oil, melted
1 c. Enjoy Life mini semi sweet chocolate chips

INSTRUCTIONS:

Preheat oven to 350. Combine the flours, cinnamon, nutmeg, and salt in a medium sized mixing bowl. Stir with a fork to combine and to break apart any chunks. Set aside.

Place the bananas, eggs and vanilla into a food processor and blend until combined. Add in the coconut oil and honey and blend well until smooth. Add the flour mixture and blend to combine. Fold in chocolate chips. If desired, add 1/2 cup of walnuts.

Pour the mixture into the lined muffin tins or or 9×5 loaf pan. Bake muffins for about 23-27 minutes, and if you are doing a bread, bake for about 40-45 minutes. Check to see if its done by inserting a toothpick into the middle of the bread which should come out clean.

To your good health!

Wendy