Servings: 24 muffins (12 servings) 1x
Ingredients
- ¼ cup almond flour
- ¼ cup coconut flour
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ½ tsp. baking soda
- ¼ tsp. sea salt
- 2 bananas, mashed (~¾–1 cup)
- 3 eggs, whisked
- ¼ cup coconut oil, melted
- 2 tsp. pure vanilla extract
- 1/3 cup dairy-free mini-chocolate chips
Instructions
- Preheat oven to 375 degrees F. Grease mini-muffin pan with olive oil or coconut oil well or use mini-muffin liners.
- In a medium bowl, combine all of the ingredients.
- Mix until just combined.
- Fill each well about 1/2-3/4 full with batter.
- Bake for 10-12 minutes or until center of muffins are firm and spring back when gently pressed in the middle.
- Remove from oven and allow to cool for 5 minutes before removing from pan.
Notes
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Nutrition Information
- Serving Size: 2 muffins
- Calories: 143
- Fat: 10 g
- Sodium: 125 mg
- Carbohydrate: 11 g
- (Fiber: 2 g
- Sugar: 6 g)
- Protein: 3 g