These muffins are best when they have completely cooled. Store these in the refrigerator or freezer for a quick treat. Enjoy as an afternoon snack with a cup of herbal tea, or with your morning coffee!
- 1 cup roasted almond butter
- 4 large organic eggs
- 2 medium ripe bananas
- 1/4 cup maple syrup (or you can substitute organic honey)
- 2 teaspoons vanilla
- 6 tablespoons coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
With a fork, mash the ripened bananas into a paste like consistency. Place all ingredients into a bowl and mix (either by hand or with a regular mixer) until smooth. Scoop batter into muffin cups.
Bake for 25 to 30 minutes. Cool on a wire rack.