Healthy cupcakes for breakfast anyone?! They taste like un-frosted cupcakes, but they're low in sugar & packed with fiber & protein!
Make these fluffy banana coconut-almond muffins for breakfast tomorrow!
Yields 6 muffins
Slather them with peanut butter or pair with some pasture eggs & you have the perfect breakfast!
•1 ripe banana (cut)
•2 Tbsp honey •3 Tbsp unsweetened vanilla or plain almond milk
•1 tsp pure vanilla extract
•1 tsp baking powder
•1 cup almond flour (ground from raw almonds)
•2 tbsp coconut flour
1. Preheat oven to 350 degrees F and line a muffin tin with muffin liners
2. Mix all ingredients in a large bowl.
3. Spoon out the mixture into muffin liners
4. Bake for 25-30 minutes or until a toothpick or knife inserted in the middle comes out clean