300g bananas, mashed
2 tablespoons honey
1 teaspoon vanilla extract
¼ cup coconut oil, melted
½ teaspoon cinnamon
1/2 teaspoon bicarbonate soda + 1 tablespoon lemon juice
2 cups almond meal
¼ cup ground flaxseed
4 teaspoons coconut sugar (optional)
Preheat your oven to 160C. Combine mashed banana, honey, oil, cinnamon, vanilla, eggs, bicarbonate soda and lemon, either by hand or using a mix master.
Add the almond meal and flaxseed and mix well. Place muffin cases in the tins and spoon in the batter. Bake for 15-20 minutes or until cooked.
When the muffins are almost ready (5 minutes away) sprinkle some coconut sugar on top for extra crunch and sweetness. Remove from the oven and allow to cool.
This is a Teresa Cutter recipe, which can be found on her website