Last weekend when I made these, my 4-year old insisted on making cupcakes. So that is what these muffins will now be known as!
Make these grain-free, sugar-free, dairy-free muffins your own by mixing up the nuts and dried fruit you use.
Banana Pecan Breakfast Cupcakes
2 cups blanched almond flour
1 cup organic raisins
1 cup pecans, chopped
1/2 teaspoon iodized sea salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, preferably omega-3 enriched and/or organic
3 ripe bananas
1/2 cup coconut oil or non-GMO canola oil
- Preheat oven to 350 degrees.
- Mix all ingredients together in a mixer.
- Lightly grease a muffin pan or use cupcake papers.
- Fill muffins to the brim with batter; these don’t rise much.
- Bake 20-25 minutes.
Gluten-free, dairy-free, vegetarian
Makes about 12 muffins/cupcakes; per muffin:
330 calories, 26 grams fat, 9 grams saturated fat, 120 mg sodium, 22 grams carbohydrate, 4 grams fiber, 11 grams natural sugar, 7 grams protein
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