Ingredients
Units
Scale
- 3 medium ripe bananas (about 1 cup, mashed)
- 3 large eggs
- 3/4 cup yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil (melted)
- 2 tablespoons honey (optional)
- 2 1/2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon sea salt
Instructions
- Heat the oven to 350 degrees while you prepare the muffin batter.
- Mash the bananas in a bowl then add the remainder of the wet ingredients including the eggs, yogurt, vanilla, coconut oil and honey, if using. Whisk everything together until the eggs are fully combined.
- Next add in the almond flour, baking powder, baking soda, cinnamon, cardamom and salt to the wet ingredients and stir until everything is fully combined and no dry clumps remain.
- Scoop the batter into a lined muffin pan, filling each liner with about ½ cup of batter or ¾ of the way from the top, until you’ve used all the batter. This will make approximately 12-16 muffins.
- Place the filled muffin pan in the middle rack of the oven and bake for 25-30 minutes until the muffins are golden brown and cooked through. You’ll know it’s cooked through when you insert a toothpick and it comes out clean without any batter.
- Allow the muffins to cool for at least 5 minutes then remove from the muffin pan.
- Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
- Calories: 171
- Sugar: 3.9
- Fat: 7.3
- Carbohydrates: 9.3
- Fiber: 1.3
- Protein: 5.1