Whenever we have any ripe bananas, I usually like to make some banana pancakes (mashed banana, egg & cinnamon all mixed together and made on a griddle like normal pancakes) but this past Sunday I wanted to try something different. Only a few ingredients, these little muffins turned out moist and not too sweet. If you somehow have any leftover, store them in an air-tight container – and they stay soft through the next day (ours didn’t last past then)! For some extra flavor, serve them with almond butter or even some paleo nutella 🙂
Makes 12 mini muffins
1 cup almond flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1 1/2 very ripe bananas
1 egg + 1 egg white
1/8 cup light agave nectar syrup
Preheat oven to 325 degrees.
Grease or line your mini muffin tin.
In a large bowl, combine the almond flour, baking soda, salt and cinnamon.
In another bowl, mash the bananas with a fork. Once mashed, mix in eggs and agave syrup.
Mix the wet ingredients into the dry ingredients.
Evenly distribute the muffin mix into each mini muffin slot (the whole batter should fit in, but make sure not to overfill).
Bake for 15-20 minutes, until golden brown and a toothpick stuck in the middle comes out clean. Let cool on a wire rack.