These days so much of our life is spent on-the-go.
We make breakfasts, pack lunches, get the kids to school and ourselves to work with speed and efficiency. Well, most days it’s speedy. And sometimes it’s efficient. But it’s definitely on-the-go.
On the busiest of mornings, a batch of these Banana Nut Mini Muffins can literally save the day. Grab a couple for speedy breakfasts and pack a few for snacks. Made without gluten, grains or refined sugar, these tasty little muffins are packed with usable protein and healthy fiber to power your day.
1 cup blanched almond flour
1 tablespoon coconut flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon ground cinnamon
2 tablespoons coconut oil, melted
2 tablespoons coconut palm sugar
3 ripe bananas, mashed
½ cup Pecans, chopped
Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with coconut oil.
In a large bowl combine the almond flour, coconut flour, baking soda, salt and cinnamon.
In another bowl whisk together the eggs, coconut oil and coconut palm sugar. Stir in the mashed bananas.
Stir the wet ingredients into the dry ones and mix until fully combined.
Spoon the batter into the prepared mini muffin tins, filling each tin ¾ full. Bake for 15-20 minutes, until golden and set. Cool in the pan before transferring to a cooling rack.