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Ingredients35 m servings 51
Original recipe yields 24 servings (24 mini muffins)
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup mini muffin tin with cooking spray.
- Mix bananas, erythritol, eggs, and butter together in a large bowl.
- Mix all-purpose flour, coconut flour, baking powder, and salt alternative in a small bowl. Add flour mixture slowly to banana mixture, alternating with almond milk, until just combined. Fold in chia seeds. Spoon batter into the muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
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Per Serving: 51 calories; 2.2 10.9 1.5 18 57 Full nutrition