Go Back

Cinnamon Banana Bread Mini Muffins

Liz Winters
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 24 mini muffins

Ingredients
  

  • 1/2 cup coconut oil softened, but not melted
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1.5 cups mashed bananas about 3 medium very ripe bananas
  • 1.5 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1.5 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 cup raisins

Instructions
 

  • Preheat oven to 375F
  • In a food processor, puree coconut oil, sugar, eggs, bananas and vanilla until smooth.
  • Scrape down the sides and add cinnamon, salt, almond flour, coconut flour and baking soda. Process until a thick batter forms.
  • Remove blade from food processor and fold in raisins.
  • Scoop dough into lined or greased mini muffin tin, filling each cavity 3/4 full.
  • Bake for 20-22 minutes. Allow to cool slightly before removing from tin.
  • Store covered loosely, at room temperature for 2-3 days.