If you can’t tell, banana muffins/bread/anything you can bake a banana into are a fave in this house. Here’s a new spin on a nut free version you can pack for lunches or feel ok handing off for breakfast. It’s super simple and one of those recipes you can memorize. You might want to play around with add ins to make this recipe your own and see what works for you!
2 ripe bananas
1/3 cup coconut oil, soft
1/4 cup ground flax seed
1/3 cup coconut flour
1 tsp baking powder
1/4 tsp baking soda
1 scoop favorite protein powder (use chocolate for chocolate banana muffins!) I used OWYN
Cinnamon to taste
Preheat oven to 350. Grease muffin tin.
Mix wet ingredients in a mixer until smooth. Add in dry ingredients and beat until well mixed. Bake for 20 or so minutes until tooth pick comes out clean. I would check after 15 to ensure your not over baking. Enjoy!