These Whole30 banana bread muffins are made with almond flour and sweetened only with bananas. No grains, no added sugar, and no dairy, but you won't believe how delicious they are! You miss bread. I get it. I do, too. Try these!
Ingredients
- coconut oil: 2 tsp
- ½ cups almond flour: 3 piece
- salt: 1 tsp
- baking soda: 1 tsp
- ripe bananas: 2 piece
- coconut oil, melted and cooled: 0.25 cup
- eggs: 2 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet with 2 teaspoons coconut oil.
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Whisk almond flour, salt, and baking soda together in a bowl.
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Break bananas into pieces and place into a microwave-safe bowl. Microwave until soft, about 30 seconds.
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Mash bananas until creamy. Add 1/4 cup melted coconut oil and eggs; mix until well combined. Stir in dry ingredients until incorporated. Drop batter onto the prepared baking sheet, making 12 biscuit-shaped mounds.
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Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Remove from the oven and allow to cool slightly before serving.
