Muffina Recipe

Muffina

I call these Muffina's not only because they are made with almond flour and gluten free if you are into that sort of thing, but also because you can throw your own twist on the end to satisfy any craving. These muffins are a constant crowd pleaser and so HEALTHY.

Mix the following together:

3 tbsp coconut oil (melt if hard)

2 ripe bananas mashed

2 eggs

1/4 cup raw honey or 1/2 cup applesauce if you prefer a little less sweet of a taste (you could also use a 1/4 of real maple syrup if you want that sweet and maple yum flavor)

1 tsp baking soda

3/4 tsp sea salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp pumpkin pie spice (optional)

1 tsp vanilla

Add into the wet mixture the following:

3 cups almond flour or meal (or 2 cups almond flour and 1 cups oatmeal if you want more chewy muffins)

Prep: Combine wet ingredients and mix thoroughly, add dry ingredients and any nuts, dried fruit, fresh fruit etc. that you want, I recommend 1/2 cup chopped walnuts and a 1/2 cup dried coconut or dried apricot, but feel free to use any dried fruit you want or none at all it's optional

**For pineapple carrot cake flavored muffins ones use 3/4 cup diced pineapple 1/2 cup raisins and 1/2 cup chopped walnuts - you can serve these topped with cream cheese mixed with powdered sugar piped onto the top and no one will know they aren't eating a decadent piece of carrot cake!

Bake: at 325* for 20-25 min