almond flour banana muffins

I walked in to the kitchen yesterday morning and my almost-over-ripe bananas caught my eye. Raffa has been a very uncharacteristically finicky eater during the past week that he has a cold. I have been basically trying to get him to eat anything but plain Noosa yogurt. I had been wanting to make some banana muffins, something I had been craving, and I thought, just maybe, Raffa would eat them too.

Well, it turns out today Raffa's appetite was back (thank gawd!) but these muffins were amazingly delicious and a hit nonetheless. John and I are scarfing them down too.


2 1/2 cups almond flour
3/4 tsp baking soda
1/2 teaspoon sea salt

3 eggs
1 large banana mashed, ripe or overly ripe is best
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vinegar (white or apple cider)

large handful chocolate chips (optional)

Preheat the over to 350 degrees. Line a muffin pan with muffin cups.

Mix the dry ingredients together with a whisk.

Mix the wet ingredients together with a whisk.

Combine the wet and dry mixtures; stir until combined.

Fold in chocolate chips (I opted to make some muffins with chocolate chips and some without so I didn't fold in the chips until after I had put some batter into the muffin pan).

Fill the muffin cups, about even with the top of the muffin cup. You should have enough batter for about 10-11 muffins.

Bake for 14-18 minutes or until lightly browned and toothpick inserted comes out relatively clean.

Devour and smile.

Recipe adapted from Power Hungry.

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