Part of my meal prep always includes some sort of healthier breakfast-friendly carb option. These muffins were made on a random Sunday when I had some leftover bananas and coconut flakes in the fridge & they are now a go-to. I make them ahead of time and store them in the freezer for up to a month.
They are delish topped with any nut butter, grass-fed butter, or even a few chocolate chips as a dessert :)
Recipe makes 12 muffins.
WHat to grab:
2 ripe bananas
1 cup plain Greek yogurt
1 tsp vanilla
1/2 cup almond flour
2 tbsp ground flaxseed
1/2 tsp salt
1.5 tsp baking powder
1 tsp cinnamon
1/4 cup shredded coconut (unsweetened)
1/4 cup sliced almonds (plain, unsalted)
What to do:
Preheat the oven to 350
In a large bowl, mash the two bananas. Once bananas are mashed, add in egg, Greek yogurt and vanilla. Mix well.
Add almond flour, flaxseed, salt, cinnamon and baking powder to the liquid mixture. Mix well.
Once the mixture is combined, add in shredded coconut and almonds. Mix gently.
Pour batter evenly in well-sprayed muffin tins.
Bake for 25-30 minutes at 350 F.
Let muffins cool for ~10 minutes before removing from the tin.