Banana Cinnamon Muffins
Superman and I are eliminating added sugars this month to get back on track food-wise. As soon as I start eating sugar, my neck tightens up, and the headaches begin. It’s such an icky thing. Thankfully, my sugar cravings have dropped drastically this past year, which I will be writing about in the near future. However, the holidays definitely put a little crimp in my normal eating habits, and it was time to reign things in.
I didn’t use any sweetener in these muffins since the bananas I used were very ripe and sweet. It’s amazing what a really ripe banana can do for sweetening a muffin. They were delicious, and would be great as a dessert, a snack, or even breakfast!
These are technically Whole30 compliant if you are not having SWYPO by using them to satisfy some sweets craving. They are great for a grab-and-go breakfast, but again, be wary if you are doing a Whole30 and are using these as an emotional treat in any way. I was tempted to label these “Whole30 compliant,” but didn’t want to deal with the backlash from people who say anything even remotely resembling a baked product will kill you. Personally, eating one of these for breakfast wouldn’t make me feel like I was meeting an emotional need, but if it does for you and you’re doing a Whole30, stay away!
So, without further adieu, here is the Banana Cinnamon Muffin recipe!
Banana Cinnamon Muffins (makes 9-10 muffins)
2 very ripe bananas, mashed
1/3 cup avocado oil or melted coconut oil
2 tsp pure vanilla extract (eliminate if doing a Whole30)
2.5 cups almond flour
1 TBSP cinnamon
1/2 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees and line muffin tin with liners or grease with coconut oil. In a large bowl, beat together the bananas, eggs, coconut oil, and vanilla. Add remaining ingredients and beat together until well combined. Spoon into muffin tins at least 3/4 full. Bake for 18-22 minutes, until golden brown and toothpick inserted comes out clean.