Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup strawberries, diced
- 2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners.
- In a bowl, mix mashed bananas, eggs, coconut oil, and vanilla extract.
- Add almond flour, baking powder, and cinnamon. Stir until combined.
- Fold in diced strawberries.
- Spoon the batter into the muffin liners, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use ripe bananas for natural sweetness.
- Fresh or frozen strawberries work.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg