CategoryBreakfast, Banana Bread, Dessert, Gluten Free, Muffins, Snacks

Yields1 Serving

Ingredients:

2 tbsp Pure Maple Syrup

2 Ripe Bananas (pro tip: mash these on a cutting mat with a fork instead of in a bowl)

2 tbsp Melted Coconut Oil (you can also use Olive Oil)

2 Eggs (I use Cage Free Organic) *this can be subbed with 1/4 C Apple Sauce to make it Vegan

½ tsp Pure Vanilla Extract

⅓ cup Natural Almond Butter (Optonal) *I love to add this to make the muffins or bread more dense

1 cup Blanched Almond Flour (I love Trader Joe's)

1 tbsp Coconut Flour

½ tsp Baking Powder

½ tsp Baking Soda

1 tbsp Flaxmeal (great way to add fiber!)

2 tsp Cinnamon (optional)

GF Rolled Oats for sprinkling on top!

Directions:

Set oven to 350 Degrees. Grease muffin tin or loaf pan.

Combine Eggs, Coconut Oil, Mashed Bananas, Maple Syrup, Vanilla & Almond Butter in a mixer. Mix together until well combined (make sure egg is completely beaten).

Note - I use a Kitchen Aid Stand mixer to mix. A hand mixer and sturdy baking bowl are totally fine!

Mix in dry ingredients. Almond Flour, Coconut Flour, Baking Soda, Baking Powder, Cinnamon & Flax.

Mix until the batter is smooth.

Fold in chocolate chips. I use Enjoy Life Foods mini dairy free chocolate chips. You can also mix in walnuts, pecans or any toppings you desire. Sprinkle op top with GR rolled oats!

Pour batter into greased pans. For muffins, bake for 20 minutes. For Banana Bread, bake for 56 minutes. Remember, everyone oven i slightly different so make sure to check with a toothpick!

These can be set out on the counter for 3 days, fridge for 5 days and freezer for 2-3 weeks.

Enjoy 🙂

Ingredients