When it comes to nutrition, muffins run the spectrum from ridiculously unhealthy to perfectly healthy. These banana cinnamon muffins are just right…especially if you’re an apple type, or if you’ve just finished a workout and need a good amount of protein. They’re clean, have no added sugar and are grain free. Each of these muffins contains roughly 1/2 banana, so they’re not too sweet. They also have plenty of cinnamon in them as well. Personally, the next time I make these muffins I’ll add a little more of this spice because it does such a great job leveling off blood sugar levels (translation: you’ll manage your hunger longer).
Before we go any further, my daughter has a few things she’d like to tell you about this recipe. She helped me make it and did a great job explaining why you and your friends might like these muffins. This is how a five-year-old does YouTube completely unprompted:
Banana Cinnamon Muffins
yields 6 muffins
1 c almond flour
3/4 to 1 c milk** (I used a combination of nut milks, but you can use any milk you’d like)
3 bananas, mashed
2 eggs, lightly beaten
1 1/2 tsp cinnamon (you can be liberal with this)
1 tsp vanilla
1 tsp baking soda
Preheat oven to 350 degrees. Line muffin pan with baking cups. In a large bowl, add almond flour cinnamon and baking soda. Mix well and set aside. In a medium bowl, combine mashed bananas, eggs and vanilla. After banana mixture is well-mixed, add to almond base and mix until grainy. Slowly add milk 1/4 cup at a time. Bananas vary in size, so you may need a little more than 3/4 cup. The consistency should be slightly thicker than pancake batter.
Add mixture to baking cups. Bake for 22 – 25 minutes. And voila!