Banana Muffins with Almond Flour
4 ripe bananas
4 egg yolks
3 tbsp natural honey
1/2 a teaspoon of ground cinnamon
100g unsalted butter
1 tbsp coconut oil
150g ground almonds (almond flour)
4 egg whites
In a bowl mix together bananas, yolks, honey and cinnamon until the mixture is smooth.
Melt butter and coconut oil in a pan. Cool. Pour it into the banana mixture. Mix using a wooden spoon. Add almond flour, stir in. Add egg whites and fold in gently.
Prepare your baking tray for 24 muffins. Fill the cupcakes and bake for about 20 minutes at 175’C.
Decorate with dark chocolate, whipped cream and nuts or berries.