Servings: 12
Calories: 134kcal
Ingredients
- 4 ripe bananas
- 4 eggs
- 1/2 cup almonds
- 2 tbsp coconut oil
- 1 tsp vanilla
- 1/2 cup coconut flour
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees
- Line a muffin tins with cups (or grease a bread pan for banana bread)
- In power blender, add almonds and coconut
- Process until almond butter consistency is reached
- Add bananas, eggs, and vanilla and process until combined
- Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt, scraping down the sides with a spatula
- Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full or into bread pan
- Bake for 20-25 minutes (35-40 minutes for loaf) or until a toothpick comes out clean
- Serve warm or store in the refrigerator in a resealable bag
Nutrition
Calories: 134kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 186mg | Potassium: 245mg | Fiber: 4g | Sugar: 6g | Vitamin A: 105IU | Vitamin C: 3.4mg | Calcium: 48mg | Iron: 0.8mg
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