Ever since I changed my way of eating 2 years ago, it’s been rather challenging to find delicious baked goods that a) taste great and b) make me feel good (or rather not bad). Bananas have been hit or miss for me. They used to trigger my LPR, but as I’ve made healing progress, they seem to work really well with my body. That’s awesome because I get to reap the benefits of increased potassium for heart health, fiber and a soothing effect on the GI tract, prebiotics feeding gut bacteria and B6 for my brain and nervous system. I’m happy to have them back as a regular part of my diet.
Now, onto this easy and healthy recipe! (Adapted from Gimme Delicious)
Ingredients:
3 large eggs
4 medium mashed ripe bananas
1/2 cup almond butter
1/4 olive oil (ghee or butter work)
1.25 tsp vanilla extract
3/4 cup almond flour
1.5 tbsp cinnamon
3/4 cup raisins
1 tsp baking powder
1 tsp baking soda
pinch of sea salt
Pre-heat oven to 350F. Prepare muffin liners. Mix together the eggs, bananas, almond butter, and vanilla in a large bowl whisking until fully combined. Mix together the flour, cinnamon, baking powder, baking soda and salt in another bowl. Add the dry ingredients to the wet and stir until combined.
Using a small scoop, spoon the batter into the muffin liners. Bake for 14-16 minutes or until a fork or a toothpick come out dry in the center.
Set on a rack to cool. Enjoy with a cup of hot chai!