- 3 ripe bananas
- 1 egg
- 3/4 cup almond milk
- 1/4 cup honey
- 1/3 cup coconut oil, melted
- 1/2 tsp vanilla
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 Tbsp baking soda
- 1 tsp arrow root powder
- 1/4 tsp salt
- Preheat oven to 350. Oil the bottoms of 10 spaces a muffin tin.
- Mash the bananas in a medium bowl, and add the egg. Whisk together until fully incorporated. Add the almond milk, honey, melted coconut oil and vanilla. Stir until smooth.
- In a separate bowl (or in the same bowl if you like to live on the edge) stir together the almond flour, coconut flour, baking soda, arrow root powder and salt.
- Carefully pour into the liquid ingredients and stir until fully mixed. The batter will thicken up a bit as it sits, so you’ll want to move quick!
- Pour the batter into the greased muffin tins. I filled mine all the way to the top, which worked out perfectly because they really didn’t rise much as they baked.
- Bake for 20-30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean.
- Let them cool for 5 minutes, then remove from the tins and finish cooling on a baking rack.
- Store in the fridge for up to a week! Heat in the microwave or (my preferred way) in the toaster oven for a delicious morning treat.
Add some dairy free and soy free chocolate chips to these muffins to add a little extra summin’ summin’ to them. :)