I haven't baked in a long time but when I did, I made these on the regular (along with my chocolate chip cookies). They are perfectly bite-sized and a great protein-dense, after-workout snack.
Servings: 24 mini muffins
Equipment:
mini muffin tins
wire cooling rack
Ingredients:
1/2 cup coconut flour
6 eggs
1/3 cup honey
1/3 cup coconut oil (melted)
2/3 cup crushed walnuts
2 bananas, diced
1 tbsp vanilla extract
Directions:
1. Preheat oven to 350°. In a large bowl, whisk all ingredients (except bananas) together. Make sure all lumps are gone, then add the bananas.
2. Pour batter into oiled muffin tins and bake for 25 minutes. Cool on a wire rack before serving.
That's it! Super simple and crazy delicious.
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