Banana bread, or similar variation, is my go-to recipe when I want something quick and delicious.
Oh, and when I have sad bananas slowly and quietly dying on my kitchen bench.
This is just another lesson in never judging a book (banana) by it's cover (black, spotty peel).
Banana bread is often a great snack, but this time I decided to make these little individual cakes, dessert-style.
1/2 cup almond flour
1/4 cup coconut flour
1 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp sea salt
3 large ripe bananas
2 tsp vanilla extract
1 Tbsp raw honey
6 Tbsp coconut oil, melted
1. Preheat oven to 180
2. Combine the flours, cinnamon, nutmeg, and sea salt in a medium sized mixing bowl. Stir with a fork to combine and to break apart any chunks. Set aside.
3. Place the bananas, eggs and vanilla extract in a blender and blend until combined. Add in the coconut oil and honey and blend well until smooth. Add the flour mixture and blend to combine.
4. Pour the mixture into the lined muffin tins. You should have enough for 12 muffins.
5. Place the muffins in the oven and bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm with drizzle of organic maple syrup.