Cinnamon Banana Pecan Muffins

Ingredients

3 overripe bananas, mashed

⅓ cup honey

1 large egg, room temperature

½ tablespoon vanilla extract

¼ cup coconut oil, melted

¼ cup unsweetened almond milk

1 ¼ cup all purpose gluten free flour

½ cup almond flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon kosher salt

1/3 cup pecans, chopped (optional)

1. Preheat oven to 350 degrees F and line a 12-hole muffin tin with parchment liners and set aside.

2. In a large bowl, whisk together mashed bananas, honey, egg, vanilla, coconut oil and milk until well combined

3. Toss in both flours, baking soda, cinnamon, salt and mix until no clumps remain. If you are adding in pecans, now is the time to fold them in.

4. Using a ¼ cup, spoon out 11-12 servings of batter into you prepared muffin tin. Bake for 20 minutes or until cooked through.

5. Let cool on wire rack for 10 minutes before diving in. Best served warm!

Calories Per Muffin- Makes 11

Cals - 208

Fat - 10.4g

Carbs - 28.7g

Protein - 2.8g