The most extra muffin there ever was. These banana almond muffins are SO easy to make and you probably already have the ingredients in your kitchen. Plus, they’re gluten and refined sugar free!
INGREDIENTS:
1 cup almond flour
1/3 cup almond butter
1/4 cup almond milk
1 ripe banana
1 egg
2 tbsp maple syrup
2 tbsp monk fruit or any sweetener (they are good without, too – this is optional)
1/2 tsp baking powder
Salt to taste
DIRECTIONS:
Preheat oven to 350 Fahrenheit
Blend all ingredients (dry first, then add wet one by one)
Pour into muffin tin (yields 4 muffins)
Bake for 30 minutes, checking as oven times vary
Remove and let cool
Toppings:
Add 1-2 tbsp ghee to skillet; heat over medium/high heat
Slice a banana and add to hot skillet
Add cinnamon
Cook until browned
I also added extra almond butter to my muffin because, well, almond butter
