When I think of comfort food, banana bread always comes to mind. The soft, warm, delicious banana taste with melted butter on top makes my mouth water just thinking about it.

So instead of the traditional banana bread recipe made with refined flour and a lot of sugar, I decided to create these low-sugar gluten-free banana bread muffins that you can take to work or school. Because let’s be honest – sitting at your desk at work is much better when you have these tasty muffins for a snack.

Made with almond meal, and just a small amount of honey, these make a delicious low-sugar and gluten-free you can feel good about.

Ingredients:

· 2 medium ripe bananas

· 2 Tbsp. honey

· 2 tsp. vanilla extract

· 3 Tbsp. coconut oil or butter

· ¼ cup unsweetened applesauce

· 4 eggs

· ½ cup almond meal

· ½ cup coconut flour

· 1 Tbsp. flaxseed

· ½ Tbsp. cinnamon

· 1 tsp. baking soda

Instructions:

1. Preheat oven to 350 degrees F.

2. Line a muffin tray with muffin liners – I love these reusable silicone ones!

3. In a medium mixing bowl, mash the bananas. Add in the honey, vanilla extract, coconut oil/butter, applesauce, and eggs.

4. Mix in the almond meal and coconut flour and allow it to sit for two minutes. If mixture is too thin, add in one tsp of coconut flour.

5. Pour mixture into the muffin tins and bake for 35-40 minutes, or until golden brown.

6. Allow to cool completely before removing from the muffin tins.

7. Top with butter or almond butter and enjoy!