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Ingredients:

  •     1 3/4 cup all-purpose flour
  •     2/3 cup of coconut sugar
  •     2 tsp baking powder
  •     1/2 tsp baking soda
  •     1/2 tsp salt
  •     1/2 of cinnamon
  •     a pinch of nutmeg
  •     9-10 tbsp of almond butter
  •     2 eggs
  •     1 1/2 tsp of vanilla
  •     3 ripe bananas
  •     1/2 cup of pecans (extra to sprinkle on top)
  •     1/2 cup raisins

 

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Directions:

1. Pre heat the oven to 350 F (180 C)

2. In a bowl combine te raisins and the pecans and sprinkle them with som flour — this will help avoid them from sinking to the bottom of the batter.

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3. With a fork, mash the bananas and set them aside.

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4. Line your muffin trays with parchment cups ad sent hem aside

5. In a large bowl beat the almond butter and the sugar until soft.

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6. Add the egg and vanilla extract and mix.

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7. Combine the dry ingredients into the almond butter mixture, as well as the mashed bananas and mix well.

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8. Fold in the pecans and raising (don’t over mix)

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9. Using and ice cream scoop, fill your prepared muffin cups with batter. You can sprinkle some more pecans on top. Bake for about 1 hour or a tooth pick comes out clean.

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They can be stored in an air tight container for 2-3 days–that’s if you can keep your hands off of them!

Enjoy!

 

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