Ingredients:
1/2 cup almond four
1/4 tsp salt
1/2 tsp baking soda
4 large organic pasteurized eggs
1/4 cup melted coconut oil
1/4 cup honey
2 medium sized ripe bananas, mashed
1 tsp vanilla extract
1 tsp cinnamon
1/2 tbsp almond butter
1tbsp flaxseed
Grain free granola (I use Hushup + Hustle, but you can use any kind)
Directions:
Preheat the oven to 350 degrees and grease the muffin tin.
In a mixing bowl, combine the almond flower, salt, baking soda, flax seed, and cinnamon.
Mash the bananas in a separate bowl and then combine with the eggs, coconut oil, honey, and vanilla.
Add all the ingredients together and put into a blender until well combined, adding in the almond butter into the blender.
Spoon the batter evenly into the muffin tin and sprinkle the granola on top.
Bake at 350 for 20-25 minutes or until the center is to your liking.
Let the muffins cool in the pan for about 20 minutes, then enjoy or store in the fridge for up to 5 days!