It's not a diet. It's a lifestyle change.
This is the first treat I’ve baked in sooooo long. I used to bake every week, then I went on vacation, then it was Christmas, New Years etc. I waited so long for these bananas to be perfectly ripe, I even tried going to the grocery store and buying over-ripe bananas on the reduced rack and they didn’t have any 😦 !
Totally randomly put this recipe together and I love it. Muffins are moist on the inside and have that crispy “muffin top” we all love!
Recipe is Gluten, Dairy, Grain Free, + has No Added Sugar
Ingredients: Makes 6 muffins
2 small very ripe bananas
1/4 cup unsalted roasted almond butter
1 egg white
1/4 cup unsweetened almond milk
3/4 cup almond meal/flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
pinch of salt
1/4 cup mini enjoy life chocolate chips
Chocolate chunks for topping (optional)
1. Preheat oven to 350.
2. Mash banana well and mix in a bowl with almond butter, eggs and almond milk.
3. Once that mixture is combined well, add almond meal/flour, cinnamon, nutmeg, baking powder and salt. Mix until combined. Fold in chocolate chips.
4. Spoon mixture into a lined muffin tray (I use silicon muffin liners, they are AMAZING.) Place a chocolate chunk on each muffin (optional)
5. Bake for 30 mins. Tops should be browned, and of course, muffins should pass the toothpick test.