Deliciously light mini banana muffins

The mornings are chilly and it drives me to the kitchen to come up with new healthy recipes to for fill my desire for tasty comfort foods.

I have fond memories of sitting in the kitchen with my mom making banana bread several times per year growing up. The bread that she baked was always delicious, tasty, and reminiscent of comfort and love.

This recipe is a little on the lighter side. I chose to use many muffins for portion size control and also because I like putting them in my kids lunch so they can eat them during snack time.

I love this recipe because it is light, healthy, full of protein and I have no guilt when I eat them!


One and a half cups of Almond flour (I used the Trader Joe’s Almond Meal)

2 teaspoons of cinnamon

Half a teaspoon of salt

Half a teaspoon of nutmeg

1/4 cup raw organic honey

Two very ripe bananas

1 teaspoon baking soda

1 teaspoon baking powder

Three large eggs beaten


Combine all dry ingredients in a bowl and set aside

Combine bananas, honey and eggs and mix in your mixer or with an electric mixer for about two minutes

Next add the dry ingredients and mix for another minute until Incirporated

Pour into mini muffin tin that you have sprayed with coconut oil cooking spray and bake at 350° for 15 minutes



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