If your looking for a fabulous quick bite in the mornings as your heading out the door, these mini muffins are the ideal breakfast you’ll love. Banana bread is one of my favorite things to nibble on here and there especially a few slices for breakfast. My Greek yogurt banana bread was a great hit and for as much as I enjoy the loaf version I wanted to try a different approach with making individual bite size portions to pair with my coffee on my commute into work every morning. I switched up the recipe a bit from the original by making this a friendly gluten free recipe and free of refined sugars. My use of Almond flour gives these little guys an awesome nut taste without the use of actual nuts!
If you like cake, I assure that you will enjoy these muffins. Although they don’t rise well, the muffins are super moist!
Active Time: 15 Minutes
Total Time: 35 Minutes
Mise en Place:
-3 Large Lightly Browned Bananas
-1/2 Cup Honey
-1/3 Cup Melted Butter
-1 Teaspoon Baking Soda
-1 Teaspoon Baking Powder
-1/2 Teaspoon Salt
-1 1/2 Cups Almond Flour (See below)
-Vitamix or food processor
Method Of Prep:
-Set oven to 350 degrees.
-In a large mixing bowl, blend together the egg, melted butter, honey, and bananas until smooth.
-Add in your almond flour, baking soda, salt, and baking powder. Continue to mix until well incorporated.
-Pour batter into muffin tin filling to the top. Place in the oven and bake for 20 minutes or until a butter knife is inserted into the center of one of the muffins comes out clean.
**Note: To make almond flour, measure out 2 cups of blanched whole almonds and blend in food processor or vita mix until a fine powder forms.