This recipe makes 5 – 6 muffins that are to be consumed as “snacks” either in-between breakfast and lunch or in-between lunch and dinner. Of course, this is only based on the guidelines for the meal plan that I am following, but you are more than welcome to consume these however you want!
**You will need a kitchen scale to measure ingredients**
what you need:
- 4.2 oz banana, mashed with a fork
- .7 oz almond butter
- 1 oz almond flour
- 1 oz buckwheat flour
- .5 oz desiccated coconut
- 1/ teaspoon coconut oil, melted
- 2.4 oz almond milk
- 1 teaspoon baking powder
- 1 tablespoon honey
- 1/3 teaspoon stevia granules
- 1 teaspoon cinnamon
- 2 tablespoons oats
what you need to do:
Preheat oven to 350 degrees F. Line a muffin pan with liners. Set aside.
Combine all of the ingredients a medium bowl. Mix well, making sure that everything is incorporated and there are no clumps.
Spoon the batter into the muffin tin, filling about 3/4 of the way. You should get 5 – 6 muffins.
Bake in preheated oven for 13 – 15 minutes, or until a toothpick inserted in the center comes out clean.
Store in the fridge and serve warm!