Who doesn’t love muffins!? One of my favorite things about making these and then creating this post has been how many times auto correct wanted to change “nut” to “butt” – these are not banana butt muffins! You could call them that though and they’d still be equally as tasty.
I’m all about making and baking things that I won’t feel guilty about – that are extremely yummy but that don’t make me feel sick – baked goods that come from whole ingredients. With the exception of some brown sugar, these are just that.
I wanted to eat this with a spoon. #confessions
These are a great snack to make when you’re having that evening sweet tooth. The recipe makes six little muffins so you won’t have to worry about eating 12 of them – it’s a legit concern – BEEN THERE.
Here’s what you’ll need:
- A desire for something sweet
- The patience to pre-heat the oven
- The will power to not eat the raw muffin batter
- 2 ripe bananas – the more ripe they are, the sweeter your muffins shall be
- 1/4 cup coconut flour
- 1 egg
- 1/2 tsp baking soda
- 1/8 tsp salt – or just a pinch
- 1/2 tsp vanilla extract
- 3 tbsp brown sugar
- 2 tbsp sliced raw almonds
Pre-heat the oven to 375 degrees. Mash together bananas and egg. Add in remaining ingredients. Grease 6 muffin pan tray (I like to use coconut oil). Evenly distribute the batter. Bake for around 20 minutes or until tops are golden brown.
These muffins are DENSE (and not like that girl you knew from High School). They are so flavorful and moist (ugh I’ve always hated that word – soft, squishy, dewy and humid in muffin way?) you get the point.
LOOK AT THE DENSE-NESS!!!
Enjoy these with a cup of your favorite tea at night. It’s the perfect bedtime snack 🙂
Nutrition facts below.