Michael's Healthy Banana Muffins (so good they don't last past breakfast)

These healthy and tasty banana muffins are a huge hit with my family.

My husband Michael found the recipe online and has modified it over the years. He makes them for breakfast and it takes him less than10 minutes to prepare. There are only a few ingredients and it’s really easy to clean up. He typically adds chocolate chips, but my favorite version is with blueberries. The muffins are paleo and gluten-free

These muffins are so good, they don’t last past breakfast in my house!

Ingredients

  • 2 ripe bananas (or thaw frozen bananas in microwave)

  • 1 1/2 cups almond flour

  • 1 tsp baking soda

  • 1 tbs cinnamon

  • 1 tsp vanilla

  • Pinch of salt

  • 2 eggs, whisked

  • Around 1tbs coconut oil, melted

  • 1/2 cup dark mini chocolate chips (you can also not add anything or substitute cacao chips or fresh berries)

  • 1/3 cup pecans or walnuts, chopped (optional)

Instructions

  1. In a small bowl smash the bananas

  2. Next add the eggs, vanilla and coconut oil to the bananas and stir until combined

  3. Add in all of the dry ingredients (almond flour, baking soda, salt and cinnamon) and stir well

  4. Next add the chocolate chips (chopped nuts, berries) and stir well

  5. Spray your muffin pan or line with baking cups – fill each cup about 3/4 full

  6. Bake at 350º F for about 22-25 minutes (oven times and temperatures will vary – test doneness by inserting a toothpick, if it comes out clean, they're done)

  7. Store covered in fridge, or you can freeze these to enjoy later.

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