Made by Neda Varbanova
Serves 10
INGREDIENTS
Cooking spray
3 tbsp basil seeds
1/2 cup water
2 bananas, mashed
2 tbsp white chocolate chips
3 tbsp dark chocolate chips
2 tbsp caramelized pecans, chopped
2 tbsp coconut oil, melted
2 dates, pitted and chopped
2 cups almond flour
3 tsp monk fruit sweetener or coconut sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup unsweetened almond milk
DIRECTIONS
STEP 1. Preheat oven to 375 F or 190 C.
STEP 2. Lightly grease muffin molds with cooking spray and set aside.
STEP 3. In a small bowl, mix the basil seeds with water. In another large bowl, mash the bananas with a fork. Add the rest of the ingredients and mix well. If the consistency feels too dry, add a little more almond milk.
STEP 4. Using a spoon, scoop the batter and place evenly in the muffin molds.
STEP 5. Bake for 35 minutes, until golden. Serve the muffins with dairy free coconut or vanilla ice cream. Enjoy warm or at room temperature.
Recipe created by healthywithnedi :)