Instead of store-bought cookies or cupcakes that are filled with sugar, flour, additives and artificial colors, try these nutrient-dense and naturally sweetened mini muffins.
3 old bananas (mashed)
1 tablespoon raw honey
¼ cup coconut oil (melted)
2 tablespoons vanilla extract
3 eggs (whisked; include yolk)
2 cups almond flour
1 teaspoon baking soda
½ teaspoon sea salt
Coconut oil
Preheat oven to 350° F/180°C degrees. Grease a mini muffin pan with coconut oil and set aside.
Mix dry ingredients together well: almond flour, baking soda and sea salt.
Mix wet ingredients together well: bananas, honey, coconut oil, vanilla extract, and eggs. Add wet ingredients to dry ingredients; make sure these are well incorporated.
Pour batter into muffin pan. Bake for 50 minutes (or until it passes the toothpick test).
Let muffins cool. Once cooled, cover it with plastic wrap and place in refrigerator overnight.