3 large eggs
2 cups mashed bananas (4 medium)
1/2 cup almond butter
1/4 cup coconut oil
1 teaspoon almond extract (you could also use vanilla)
1/2 cup coconut flour (you could also use almond flour)
1 1/2 scoop vanilla protein powder
1 teaspoon ginger
1 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
1/2 cup frozen wild blueberries
Preheat oven to 350 degrees F. Grease pan or use 12 liners for muffins; set aside.
Combine eggs, bananas, almond butter, and almond extract in a large bowl. Whisk until combined. Add in coconut flour, cinnamon, baking powder, baking soda, and salt. Stir with until fully combined. Fold in blueberries.
Spoon batter into muffin tins, 3/4 full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.
Nutrition Information: Calories 125, Fat 6.2g, Carbs 15.4g, Protein 3.7g, Fiber 3.9g, Sugars 6.6g