Banana Almond Flour Muffins

I haven't baked in a while thanks to my new restrictions (no nuts, no eggs), but I found this recipe that I hadn't posted and figured you all probably need a fun treat. I created this muffin recipe by tweaking my banana cake and throwing the batter in muffin tins. If you are open to nuts and eggs, these muffins are awesome - only a tiny of raw honey, and they are perfect for a grab-and-go breakfast. You can add raisins, berries, nuts, or even almond butter if you want to get crazy with these. While you chow down on these, I will be brainstorming some egg-free, nut-free creations. Enjoy!

Banana Almond Flour Muffins: Serves 6, Prep time: 10 min, Bake time: 20 min

Ingredients:
- 1.5 cups almond flour
- 1/2 tsp. baking soda
- 1 tsp. cinnamon 
- 1/4 tsp. salt
- 2 Tbsp. cup coconut oil, softened
- 2 Tbsp. cup organic raw honey
- 2 eggs
- 2 tsp. vanilla
- 1 large banana, mashed
- Optional add-ins: raisins, berries, chopped nuts, cocoa nibs, etc.

Instructions:
1. Preheat oven to 350 degrees

2. Combine almond flour, baking soda, cinnamon, and salt in a bowl and set aside
3. In a separate bowl, mix coconut oil, honey, eggs, and vanilla
4. Mix wet ingredients until fully combined and then add the mashed bananas
5. Combine the wet and dry ingredients in one bowl
6. Pour batter into a greased muffin tin
7. Bake for 20 minutes - tops will be lightly browned and a toothpick should come out clean
8. Let cool and then serve topped with fresh jam, honey, coconut butter, or plain!