Banana Muffins (12 muffins)

Ingredients

• 2 ripe bananas
• 2 tablespoons coconut oil, melted
• 2 tablespoons ground flaxseed
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 2 cups almond flour
• 1 cup almond milk
• 1–2 apples, diced

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Preparation

1. Prepare the Oven and Tray

1. Preheat the oven to 180°C.
2. Line a 12-cup muffin tray with paper liners or lightly grease it.

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2. Make the Batter Base

1. In a large mixing bowl, mash the bananas until smooth.
2. Add the melted coconut oil and almond milk.
3. Mix until fully combined.

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3. Add Dry Ingredients

1. Stir in:
   • Ground flaxseed
   • Coconut flour
   • Almond flour
   • Baking powder
2. Mix until a thick batter forms.

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4. Add Apples

1. Gently fold in the diced apples until evenly distributed.

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5. Fill Muffin Tray

1. Divide the batter evenly into the 12 muffin cups.
2. Fill each cup about ¾ full.

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6. Bake

1. Bake for 20–25 minutes.
2. Muffins are done when:
   • Tops are golden
   • A toothpick inserted in the center comes out clean

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7. Cool and Serve

1. Let muffins cool in the tray for 5–10 minutes.
2. Transfer to a wire rack to cool completely.
3. Serve warm or store in an airtight container for up to 3 days.