These spiced banana almond butter muffins are simple and perfect for breakfast or a snack on the go! Best of all they have no gluten or refined sugar.
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon mahlab
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large bananas mashed
- 1/2 cup almond butter
- 1/3 cup milk
- 1/3 cup honey
- 1/4 cup melted coconut oil
- 1/2 teaspoon almond extract
- 1 whole egg
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Pre-heat the oven to 350 and spray a 12 well muffin tin with coconut cooking spray. Line each well with a paper liner. Then whisk the almond flour, baking soda, baking powder, cinnamon, mahlab, nutmeg and salt together in a bowl. In a large mixing bowl, stir the mashed banana, almond butter, milk, honey, coconut oil, extract and egg together well. Pour in the dry ingredients and stir it all together until just combined into a thick batter.
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Evenly divide the batter among the prepared muffin pan, filling each one almost to the top. Bake the muffins for about 20-25 minutes, until they are springy and a toothpick comes out of the center cleanly. Let them cool, then store them in an airtight container to enjoy for days!