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Banana Cinnamon Breakfast Muffins

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Bread & Baking, Breakfast, Dessert, Snacks
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegan, Vegetarian
Servings 8 muffins

Ingredients
  

  • 4 bananas (very ripe)
  • 150 g almond flour (ground almonds)
  • 2 tbsps coconut oil
  • 1 tbsp ground cinnamon
  • 3 eggs
  • 1 tsp bicarbonate of soda
  • 2 tbsps chopped hazelnuts (optional - or you could use any other nuts)
  • 1/2 banana to garnish (optional)

Instructions
 

  • Preheat the oven to 180C (350F) and line a muffin tin with muffin cases.
  • In a mixing bowl, add the bananas, cinnamon, melted coconut oil, almond flour and eggs.
  • Mash well to ensure the bananas are broken down and all the ingredients are thoroughly mixed.
  • Add the bicarbonate of soda and mix thoroughly again.
  • Spoon the mixture into the muffin cases - about two thirds full.
  • Sprinkle with the chopped hazelnuts and bake in the oven until a skewer inserted comes out clean.
  • Top with a slice of banana and serve. Best served warm.