Calories Per Serving: 121
Servings: 12
Ingredients:
4 ripe bananas
4 eggs
1/2 cup almonds
2 T coconut oil
1 t vanilla
1/2 c coconut flour
2 t cinnamon
1/2 t pumpkin pie spice
1 t baking powder
1 t baking soda
1/4 t salt
Directions:
- 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 oil
- 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