Almond-Milk Lattes + Love Muffins

In honor of our Whole30 “Paleo” eating, I am going to post this DELICIOUS banana muffin recipe that I have borrowed and adapted from this amazing blogger. Her original recipe is here!

I have baked a million muffins before (I have even been known to whip up an occasional “pupcake” a time or two). This recipe is BY FAR the best.

“OMG-That-Can’t-Be-Paleo” Banana Muffins

Yields 1 dozen muffins

  • 3 very ripe bananas
  • 1/3 cup cashewΒ butter {you can use almond or sunflower seed IMG_4036butter}
  • 2 eggs
  • 1 1/2 cups almond flour/meal
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 3 Tbsp. shredded coconut {the delish factor}
  • Coconut oil to grease your muffin tin {if you do not use muffin cups}
  1. Mash your “nanners” in a bowl. Add your cashew butter + eggs. Mix well.
  2. In a separate bowl, combine almond flour, baking soda, baking powder, cinnamon, nutmeg, salt, and shredded coconut.
  3. Mix your dry ingredients with yourΒ “nanner concoction” and mix until combined.
  4. Grease your muffin tins {if you are not using muffin cups} and fill each approx.Β 2/3 full with batter. I sprinkle the tops again with cinnamon!
  5. Bake for 12-15 minutes at 375 degrees or until toothpick comes out clean.
  6. Let cool completely before storing.
  7. Hide a few from your family members, or they will eat them all. πŸ™‚
  8. Pair it with your FAVORITE coffee/tea* and you have a delicious snack!

*Idle Awhile Coffee in Oxford, MI is AMAZING. They make the best almond-milk lattes in the world. Makes us feel like we are in Austin again.

This was the perfect snack to go along with my coffee.Β Delish.

XO, Megan



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