These cinnamon muffins are grain free, diary free, moist, and delicious! They’re my go-to option when I have sweet cravings, but at the same time still trying to be healthy-ish.
In fact, feel free to substitute the coconut sugar with maple syrup or honey if you feel you’d prefer a healthier sweetener.
I’ve tried making this recipe with stevia and I wouldn’t recommend it—I think it makes them taste a little off. But everyone’s tastebuds are different, so maybe stevia will work for you.
If you’re on a sugar-reduced or sugar free diet, this is a good recipe for playing around with different sweeteners. It’s hard to mess up, and you already have some sweetness from the bananas.
If you play around with different flours and need to add some moisture back to muffin recipe, try adding a few tablespoons of applesauce.
If you swap out some of the almond flour for coconut flour, it lends a nice flavor and texture. However, coconut flour is a very thirsty flour and will create a much dryer muffin.
So when playing around with this recipe, be mindful of additional adjustments you may need to make. But if you make the recipe as-is, you won’t need any extra moisture.
- 3 Ripe Bananas (Mashed)
- 2 1/4 Cups Almond Flour
- 2 Eggs
- 3/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 Cup Coconut Sugar
- 3/4 tsp Cinnamon
Preheat oven to 350 degrees.
Mix the bananas and almond flour together until you have a good consistency mix. Add the eggs next and mix well. Then add the remaining ingredients and stir until everything is well blended.
Line a muffin pan with paper liners (or grease well). Scoop the batter into the muffin tin. Bake at 350 degrees for 20 minutes. Allow the muffins to cool for a bit before serving. Enjoy!
Place any uneaten muffins in a sealed container (to seal in the moisture) in the fridge.
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