Ingredients
- ¾ cup Otto’s Naturals Cassava Flour
- 3 tbso coconut flour
- 1 tsp baking salt powder
- 1 ripe banana
- 2 tbsp maple syrup (optional)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3 eggs
- Topping: 3 tablespoons creamy almond butter
Instructions
- Preheat oven to 350 degrees.
- Line a muffin pan with 8 liners.
- In a blender, add all of the ingredients, except for the almond butter.
- Blend for about 20-30 seconds on the lowest setting, using a spatula scraping down the sides but being careful not to overmix.
- Pour the batter evenly among the 8 liners.
- Sprinkle with cinnamon and bake for 20 minutes.
- Let cool and spread creamy almond butter on top of each one.
- Store in a container in the fridge or freeze!
- ENJOY!!!
Calories: 94kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 0.05mg | Sodium: 66mg | Potassium: 68mg | Fiber: 3g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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