Banana Walnut Mini-Muffins
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: About 30 minutes
Serves: 24 mini muffins
1 cup almond flour
½ cup coconut flour
1 1/2 teaspoons baking soda
2 tablespoons melted butter
1 tbsp honey* (see below for sugar-free version)
1 tsp vanilla extract
1 tsp cinnamon
1 cup chopped raw walnuts plus extra for the topping
Preheat the oven to 350* F
In a large bowl mix together the bananas, coconut oil, honey, vanilla, and eggs until the mixture looks frothy and completely combined.
Add in the almond flour, coconut flour, baking soda, salt, and cinnamon and stir until all the ingredients are fully incorporated. Add the walnuts and mix.
Coat a 24 count mini-muffin pan with non-stick cooking spray (or use paper liners, which I also spray) and divide batter evenly into pan. Top muffins with additional walnuts.
Bake for 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool for 10 minutes and then invert onto a wire rack to cool completely.
Place in a tightly sealed container and refrigerate.
*For the sugar-free version use 2 packets of Stevia.