It's not a diet. It's a lifestyle change.
These are INCREDIBLE. I think hands down the best banana muffins I’ve EVER had. You must try these!
Original recipe from honestfare.com – I changed a few things like agave instead of sugar, no salt.
You don’t have to do a chocolate center, but if you want to get fancy…
2 and 1/4 cup almond meal
Sliced almonds for topping
1/2 teaspoon baking powder
1/4 cup agave nectar
1/2 teaspoon cinnamon
3 bananas mashed
Banana slices for topping
2 tablespoons unsweetened cocoa powder (if doing cocoa center)
Preheat oven to 300F. Grease baking pan of choice (either an 8-9 inch fluted flan tin, a bread dish or muffin tin) and dust with flour OR lightly moisten baking paper and line tin.
Mix almond flour and baking powder together. Set aside in bowl.
Mix eggs, sugar, bananas and cinnamon for about 5 minutes or until pale and really fluffy. Pour over almond meal and stir through.
If adding cocoa powder, place 1/3 of batter into separate bowl and stir in 2 tbs of unsweetened cocoa powder.
To create the chocolaty center, first pour 1/2 your original batter into baking tin, then do your dollop of cocoa batter and then pour remaining original batter to cover cocoa. Top with thinly sliced bananas and almonds. Bake about 40-45 minutes for bread and 30-35 minutes for muffins (or until top is browned and skewer comes out clean). You just don’t want to overcook in the oven because they’ll continue to cook a little as they cool.