They are a great source of energy from the bananas, almonds and honey. And they have a generous helping of cocoa too.
Vegan option. Recipe below.
I created this recipe 5 years ago when I was just stepping into the world of grain-free and sugarless baking. Like so many others, I struggled with what the heck to eat for breakfast after going grain-free.
Keep a dozen of these on hand (they freeze beautifully) and you’ll never be stuck again!
Cocoa Almond Banana Muffins
2 cups almond flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup mashed banana* (2 large bananas or 3 small)
1/4 coconut oil
1/2 cup honey
*Choose bananas with brown spots, which are more easily digested and produce better baking results.
In a medium bowl, mix all dry ingredients.
In a large bowl, mix all wet ingredients. Add the dry ingredients to the wet ingredients and mix thoroughly.
Scoop the batter, approximately 1/4 cup at at time, into a muffin pan lined with large muffin liners.
Bake at 350 F for 30 minutes, or until a toothpick comes out clean.