Ingredients
20
20 servings
- •1 cup almonds
- •2 very ripe bananas, mashed
- •1 cup teff flour
- •1 cup brown rice flour
- •0.75 cup almond milk
- •0.5 cup coconut oil, room temperature
- •2 tablespoons water
- •2 tablespoons ground flax seeds
- •1 tablespoon ground cinnamon
- •1 teaspoon sea salt
- •1 teaspoon baking powder
- •0.25 teaspoon ground allspice
- •20 walnut pieces, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
- Place almonds in a coffee grinder or food processor and grind into a meal.
- Combine almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds in a large bowl. Blend with an electric mixer until smooth. Mix cinnamon, salt, baking powder, and allspice into the batter.
- Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutritional Facts
Per 20 servings
- Calories: 165
- Carbohydrate: 15g
- Fat: 11g
- Fiber: 3g
- Protein: 3g
- Sugar: 2g
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