Almond Pulp Muffins

Ingredients

• 1 ½ cups mashed bananas (I used 3 medium)

• ⅔ cup coconut sugar

• ½ cup almond pulp, pressed

• ¼ cup sunflower seed butter

• ¼ cup DF milk of choice

• 2 tbsp melted coconut oil

• 2 tsp vanilla extract

• 2 cups Gluten-free baking flour

• 2 tbsp ground flaxseed

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp baking powder

• ½ tsp ground nutmeg

• ½ tsp salt

Directions

1. To create almond pulp you need to make almond milk; super easy, and you can find lots of recipes simply by searching one online or ordering fresh from a local cold pressed juice company, such at Nourishmint Wellness local to the Bozeman, MT area!

2. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper or lightly grease it with oil.

3. In a large bowl, combine mashed bananas, coconut sugar, almond pulp, sunflower seed butter, almond milk or DF milk of choice, coconut oil, and vanilla extract. Mix together. Add flour, ground flaxseed, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together until ingredients are evenly combined.

4. Transfer batter to muffin pan or a loaf pan if you prefer bread over muffins.

5. Bake banana muffins for 20-25 mins; bread for 60 minutes. Remove from the oven and let cool completely. Slice and enjoy!