Ingredients
- 1 1/4 cups almond flour 125 grams
- 1/4 cup coconut flour 25 grams
- 1/2 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup ripe banana mashed (200 grams)
- 1/4 cup coconut sugar
- 2 tablespoons coconut oil melted
- 1 egg
- 3/4 teaspoon vanilla
- 1/4 cup pecans roughly chopped
- 2 tablespoons mini dairy-free chocolate chips
Instructions
- Heat your oven to 350°F and coat a muffin pan with cooking spray.
- In a medium bowl, whisk the almond and coconut flour, cinnamon, baking soda, and salt.
- In a separate, large mixing bowl, whisk the mashed banana, coconut sugar, coconut oil, egg, and vanilla.
- Add the dry ingredients into the wet ingredients and whisk until combined. Fold in the pecans and chocolate chips.
- Use an ice cream scoop to fill 6 muffin cavities. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan completely.