Ingredients
- 2 small-medium very overripe bananas mashed
- 3 large eggs
- 1/4 cup organic coconut sugar
- 1 tsp pure vanilla extract
- 1 and 1/2 cups blanched almond flour
- 3 tbsp organic coconut flour
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch fine grain sea salt
- 1/2 tsp ground cinnamon
- 3/4 cup diced peaches fresh or thawed and drained well
Instructions
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Preheat your oven to 350 degrees and line a muffin pan with non-stick liners or lightly grease muffin cups with coconut oil*
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In a large bowl, whisk eggs together with mashed bananas and add in the coconut sugar and vanilla.
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In a separate bowl, gently mix together the almond, coconut, and tapioca flours, baking soda and powder, salt, and cinnamon.
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Stir the dry mixture into the wet until fully combined**
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Lastly, stir in the diced peaches. Spoon the batter into muffin cups about 3/4 full to make 12 muffins.
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Bake in preheated oven in greased muffin cups or liners for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before serving. Store leftovers in the refrigerator for best taste. Enjoy!
Recipe Notes
*Due to the lack of oil in these muffins, they are on the sticky side so make sure you don't skip this step!
**The addition of coconut flour will make the batter thick and will appear to thicken more after mixing