Banana Bread Muffins

[ Prep Time: 15 Minutes | Start to Finish: 1 Hour 15 Minutes | 12 muffins ]

• 1¾ cups almond flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1½ cups mashed ripe bananas (3 medium bananas)
• ¼ cup maple syrup
• 3 eggs, beaten
• 1 teaspoon gluten-free vanilla
• ½ cup coconut oil, melted

1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.

2. In large bowl, mix almond flour, baking soda, salt and cinnamon. In another large bowl, mash bananas; stir in maple syrup, eggs, vanilla and coconut oil. Pour banana mixture into almond flour mixture, and stir until just combined. Divide batter evenly among muffin cups. (Cups will be full.)

3. Bake 22 to 27 minutes or until tops turn golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.

1 Muffin: Calories 250; Total Fat 19g (Saturated Fat 9g; Trans Fat 0g); Cholesterol 45mg; Sodium 190mg; Total Carbohydrate 15g (Dietary Fiber 2g); Protein 5g Exchanges: ½ Starch, ½ Other Carbohydrate, ½ Lean Meat, 3½ Fat Carbohydrate Choices: 1

These muffins keep particularly well, covered and stored in the refrigerator.

Using overripe bananas is the best way to maximize the banana flavor in these muffins.