Ingredients:

  • 3 large overripe bananas, mashed
  • 1 large egg
  • 1/3 cup melted coconut oil
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut sugar
  • 1 1/2 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup shredded coconut
  • 1/2 cup dark chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with coconut oil.
  2. In a large bowl, mash the bananas with a fork until relatively smooth.
  3. Whisk in the egg, melted coconut oil, and vanilla extract until the mixture is fully emulsified.
  4. Stir in the coconut sugar until no large granules remain.
  5. In a separate medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
  6. Pour the dry ingredients into the wet banana mixture and gently fold with a spatula until just combined; do not over-mix.
  7. Fold in the shredded coconut or chocolate chips if using.
  8. Divide the batter evenly between the 12 muffin cups (roughly 1/4 cup per muffin).
  9. Bake for 18–22 minutes until a toothpick inserted into the center comes out clean and the tops are springy.