| Prep: | 15 min |
| Cooking: | 20-25 min |
| Serves: | 16 muffins |
INGREDIENTS
Muffins:
- 2 tbsp coconut oil, melted
- 4 eggs
- 3 tbsp honey
- 1 tsp vanilla
- 1/2 tsp apple cider vinegar
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup protein powder (I used SFH grass fed whey, chocolate flavor, you can use the code LIVINPALEO at checkout for a discount if you’d like to try it)
- 1/4 cup water
- 3 large ripe bananas
See Also:
Frosting:
- 1/2 cup coconut oil, at room temp (not melted)
- 1/2 cup roasted and unsalted almond butter
- 1/4 cup honey
- 1 tsp vanilla
INSTRUCTIONS
- Preheat oven to 350F
- Line a muffin pan with cupcake liners
- Place the coconut oil, eggs, honey, vanilla and apple cider vinegar in a bowl and beat with a mixer on high until well combined
- In a separate bowl stir together the coconut flour, almond flour, baking soda and salt, then pour in with the wet ingredients and beat again on high
- In another bowl mash the bananas together with the protein powder and water until a mush is formed, combine with the other ingredients and beat on medium until well combined
- Bake for approx. 20-25 minutes. You can check by inserting a toothpick into the muffins. When it comes out clean they’re ready.
- Prepare the frosting by combining all ingredients in a food processor and blending until smooth. If the frosting is a little runny just place it in the fridge for a few minutes to harden up.
- Once the muffins have cooled completely you can frost them.
