Banana Bread Muffins with Macadamia Nut Cookie
My friend Trish came up with this awesome recipe for Banana Bread using our Vanilla Cake Batter. She's very talented in the kitchen and loves cooking Paleo and Gluten free meals so when she mentioned this recipe I knew it would be a hit! Plus, who doesn't love the smell of banana bread fresh out of the oven?? We recreated it with a couple of substitutions:
-We made banana bread muffins instead because they are cute and more practical when you are on the go. We love making them for breakfast or to have as a snack!
-We used Macadamia Nut Cookie because we didn't have Vanilla Cake Batter on hand when we made it, but I'm sure it's just as good!
-We added dark chocolate chips, because they are awesome and every baked good should have dark chocolate chips if you ask me!
Anyhow, you can still make the original Banana Bread recipe and substitute the Macadamia Nut Cookie for Vanilla Cake Batter if you prefer. The recipe is the same besides the flavor.
-3 bananas mashed
- 1/2 cup of almond flour
1/2 cup of coconut flour
-1/2 cup of Macadamia Nut Cookie
-1 tsp vanilla extract
-1/4 tsp sea salt
- 2 tsp of baking soda
-2 tsp of cinnamon
- 1/4 cup dark chocolate chips (optional)
-Preheat oven to 350 degrees.
-Combine almond flour, coconut flour, salt, baking soda and cinnamon and sift until everything is mixed thoroughly.
-In a separate bowl, whisk eggs, then add vanilla extract, bananas and coconut butter. Mix well.
-Combine all the ingredients and fold in dark chocolate chips.
- Scoop mixture into muffin liners in pan. (Or into loaf pan and bake for 20 minutes)
-Bake for 15-18 minutes.
-Let the muffins cool for about 2-3 minutes and enjoy!