Banana Raisin Breakfast Muffins
I got incredible feedback about my carrot raisin muffins that I knew I needed to bring you more! Then one of YOU said, hey what about bananas 🍌. I just so happened to have 3 extra ripe bananas sitting on my counter, you know the ones. So, here we go! Bonus: because of the sweetness of the ripened bananas, there is ZERO need for any additional sweetener.
Let's dive in!
What You Need:
2 cups almond flour
1.5 cup mashed banana (about 3 medium bananas)
1 cup raisins (read the label. make sure they are JUST raisins. I used golden raisins)
Optional: 1/4 cup dairy free mini chocolate chips
2 tbsp coconut oil, melted
1.5 tsp apple cider vinegar
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
Step by Step:
Preheat your oven to 325ºF
Oil your muffin pan
Mix all ingredients together
Divide mix equally among all 12 muffin spots
Bake for 20-25 minutes
Cool for at least 5 minutes before removing from the pan
Store in airtight container and enjoy throughout the week
YEILDS: 12 Muffins
If your home is more humid, consider storing these muffins in the fridge. Jeff uses a stasher bag to transport these to work and usually eats 2 each day.
Looking for added texture? Cut the amount of raisins in half and replace them with chopped walnuts or your nut of choice.