Banana almond flour muffins

Banana bread will always carry heartfelt warm sentiment. After my sweet grandma Ann passed in 2014, there were 3 neatly wrapped homemade banana breads in my grandma's freezer. (She was still cooking & baking at 94.) My sister, my uncle, & I each took one home. It was the last piece of her amazing baking we would have. I savored it in my freezer and would take a sliver here and there. The very last piece I shared with my husband and it was a very emotional moment. I miss her everyday. I am reminded of her generosity & wanting to share love with food as she instilled in me. 💘

(Here's a healthy version I make on the regular.) Banana almond flour muffins 👩🏻‍🍳👌🏼💕

Ingredients: 🔅2 ripe bananas, mashed 🔅2 eggs 🔅1 tsp. of vanilla extract 🔅1/4 cup of melted, extra virgin coconut oil 🔅1-2 Tbsp. of raw honey 🔅1 1/2 cups of almond meal/flour 🔅1 tsp. of baking soda 🔅1/4 teaspoon of sea salt (I used Himalayan pink salt) 🔅a few dashes of ground cinnamon

Directions: 1) Preheat oven to 350. Line 12 cups of a 12 cup muffin pan with cupcake liners. 2) In a large bowl, add the bananas and use a hand mixer to mash them up 3) Add in the eggs, vanilla, coconut oil, and your choice of raw honey or pure maple syrup. Mix with hand mixer until is mixed well. 4) In the same bowl, add in the almond meal/flour, baking soda, salt, and cinnamon and use your mixer to blend everything together 5)Use a large spoon to scoop the batter evenly into the muffin liners. (It made 12 for me.) 6)Bake for 20-25 min. The tops will look like the finished muffins above. (Use a toothpick and insert in the center of the muffins. If it comes out clean, they are done.) 7)Allow muffins to cool for about 30 min. and store in an airtight container in the fridge. Enjoy!