Banana Flax Muffins

Gluten-Free & Dairy-Free

These muffins are always a hit! They are such a convenient breakfast or snack item to have on hand for kids or myself. I make a batch with hemp seeds and pecans for myself and a batch with chocolate chips for the kids. If you don’t have any cassava flour you can stick to 1 3/4 cup almond flour. There’s no sweetener added so you can feel great enjoying these superfood muffins anytime of day!

Makes 12 muffins

Ingredients

1 1/2 cups almond flour
1/4 cup cassava flour
1/3 cup freshly ground flaxseed
1 tsp baking soda
1/2 tsp Ceylon cinnamon
1/4 tsp salt
2 medium ripe bananas
1 Tbsp liquid coconut oil
1 Tbsp apple cider vinegar
1 tsp vanilla extract
1/4 cup unsweetened nut milk
Optional: 1/3 cup dairy-free chocolate chips, psyllium husk powder, chopped walnuts, pecans or hemp seeds OR a combo

Instructions

Preheat oven to 350 deg F. Spray avocado oil on lined muffin tin.
In a medium bowl, whisk together almond flour, ground flaxseed, baking soda, cinnamon and salt. Set aside.
In a large bowl, mix the mashed banana, coconut oil, apple cider vinegar, vanilla and nut milk until smooth.
Add dry ingredients to wet ingredients and mix until just combined. Fold in dark chocolate chips or other optional ingredients.
Fill muffin cups 3/4 of the way full. Bake about 20-22 minutes until toothpick comes out mostly clean. Let it cool in pan for 10 minutes then remove from pan and cool completely on a wire rack. Store in an airtight container for 3 days or in the fridge for 5 days. Enjoy!