I’ve been waiting on sharing this recipe for the right moment and turns out the right moment. I developed this recipe when I first was diagnosed with breast cancer and cut out all refined sugars and other inflammatory ingredients. They come out perfectly every time and are something I make weekly for either myself or my clients. I highly recommend adding in chocolate chips and walnuts but you could keep them without or use almonds or pecans instead. I love @hukitchen’s chocolate chips as they are made with coconut sugar and are dairy free but still so delicious! Recommend making them if you also are currently going through cancer treatment, in remission or just love delicious healthy sweet treats. Let me know if you make them! 🥰
Recipe is below:
2 large bananas (or 3 small)
3 eggs
1/2 cup melted coconut oil
1/4 cup almond milk
3/4 cup almond flour
1/2 cup coconut flour
1/2 cup coconut sugar
1 tsp cinnamon
1 tsp vanilla extra
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup walnuts, finely chopped (optional)
And/Or 1/4 cup @hukitchen vegan refined sugar free chocolate chips
Mash your bananas in a large mixing bowl.
Add in your wet ingredients. Eggs, melted coconut oil, almond milk and vanilla extract.
Whisk to combine and then add in your dry ingredients to the wet. Flours, coconut sugar, baking soda/powder, salt and cinnamon.
Combine and then fold in chocolate chips and walnuts, other nuts of choice or keep plain.
Evenly spoon the mixture in to a muffin tin lined with muffin paper cups.
Bake at 350 F for 20 minutes until golden!
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