The kids will be back to school in just a few days. These banana almond flour muffins are the perfect breakfast or lunchbox snack for school days. They’re healthy, no refined sugars, and simply delicious!

What I love most about this recipe is that it uses almond flour which is so much better for you than regular all-purpose flour. Secondly, it uses no dairy. It is simply coconut oil with the mashed bananas that makes this banana bread so moist. Lastly, there are only 2 eggs that are needed in order to make this recipe. I can’t tell you how many recipes out there call for an absurd number of eggs. Like, do I really want to use all my eggs to make a banana dish?! Haha!

So, I’m glad you found this recipe because after you make these banana muffins you will never want to go back to any other recipe.

Ingredients:

• 2 or 3 Ripe Medium Bananas

• 2 Large Eggs

• 1/4 Cup of Coconut Oil

• 1/4 Cup + 2 Tablespoons of Maple Syrup

• 1 Teaspoon of Vanilla Extract

• 3 Cups of Almond Flour

• 2 Teaspoons of Cinnamon Powder

• 1 Teaspoon Baking Soda

• 1 Teaspoon Baking Powder

• 2 Pinches of Salt

• Muffin Tins

• Parchment Paper Liners (Optional)

Prep Time:  10 Minutes
Bake Time: 20 - 25 Minutes
Chill Time: 10 - 15 Minutes

Directions:

1. Preheat your oven to 350 degrees F. and add parchment paper cups to your muffin tins.
   
   

2. In a mixing bowl, mash your ripe bananas, then add your eggs, coconut oil, maple syrup, and vanilla extract and mix well.
   
   

3. Add your almond flour, baking soda, baking powder, cinnamon, & pinches of salt to your wet ingredients. Mix until combined.
   
   

4. Pour mixture evenly into your liners and bake for 20-25 minutes in the oven.

   
   

5. Let your pan cool for 10-15 minutes and serve! If you want to keep for another day, be sure to wrap the muffins in plastic wrap or in a sealed container. Enjoy!