Submitted by: Cindy Sullivan
Prep Time: 5 Minutes
Cook Time: 18 Minutes
Servings: 10
I was amazed at how moist these muffins are, and they are not overly sweet either. I made banana but you can vary these endlessly with a cup of fresh fruit (not too wet; blueberries are always welcome additions), unsweetened dried fruit, cacao nibs, or chocolate/carob chips.
2 1/2 c. almond flour
3/4 tsp. baking soda
1/2 tsp. sea salt
3 egg
1/3 c. banana
2 tbsp. honey, raw
2 tbsp. coconut oil
1 tsp. apple cider vinegar
1 tsp. vanilla extract
Preheat oven to 350ºF. Line 10 cups of a muffin tin with paper or foil liners.
Whisk together almond flour, baking soda, and sea salt.
In a separate bowl, whisk together eggs, mashed banana, honey, melted coconut oil, apple cider vinegar, and vanilla extract.
Add the wet ingredients to the dry ingredients, stirring until blended. If you would like, fold in 1 cup of fresh fruit (blueberries, strawberries, apple, etc.) or 1/2 cup dried fruit, chopped nuts, or cacao nibs.
Divide batter evenly among prepared cups. Bake in preheated oven for 14-18 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin for 30 minutes. Remove muffins from tin.
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