Cuisine Allergy-Free Baking, Alternative Baking, American
3-4Super Ripe Bananas, smushed
1CupToasted Pecans or Walnuts
1CupSemi-Sweet or Dark Chocolate Chips (Optional)
Preheat oven to 350°F. Spread nuts onto a baking sheet with parchment paper and toast in the oven for about 8 minutes. When you start to smell them they are done. Let them cool, then put them in a large ziploc and smash them with a spoon into smaller pieces. Set aside.
In a large bowl, beat together your bananas, eggs, almond butter, and honey. Once combined, beat in the almond flour, baking powder, and salt.
Fold in your chocolate chips and toasted nuts.
Grease a muffin tin with avocado oil or line with aluminum foil liners and fill with batter until almost to the top. Cook about 20 minutes at 350°F. Let cool a few minutes on a cooling rack. Enjoy!