Banana Bread Muffins

Banana Bread Muffins:

These wonderful little treasures are delicious!

And did I mention they are:

gluten-free, dairy-free, and sugar-free?

Dense with nutrition, these muffins look and feel different–heavy, moist and filling (no air-fluff here!)

Ingredients:

1/2 cup almond butter

4 large ripe/soft bananas

2 organic eggs

1 cup Old fashioned certified gluten-free rolled oats

1/2 cup almond flour

3-4 T ground flax

2 tsp Vanilla

1 tsp baking soda (aluminum free, please)

1 tsp ground cinamon

Coconut oil to grease muffin tins if you are not using muffin paper cups.

Directions:

Preheat oven to 375 degrees and grease your muffin pan–I use coconut oil for this.

Add all ingredients to bowl and mix well–Start with 3 T flax, and if too moist add the 4th.

Pour batter into muffin tins, filling 1/2 full

Bake for 10-12 minutes, until tops of muffins are set and a toothpick inserted into the middle comes out clean. (These muffins will be more dense and moist than the muffins baked with lots of sugar and white flour– so adjust for your unique ovens cooking skills and altitude as needed).

*From my experience: Baking more than 14 minutes and they will be too dry.

Allow muffins to cool in pan for 10-12 minutes before removing.

Store in air-tight container for up to 1 week.

(They also freeze great for up to a month).

Makes about 18 muffins.

ProTip: Top with a slice of banana and sprinkle with small chunks of walnuts.

ENJOY!!

Live Life Optimally,

Kristie