A friend of mine gave me an amazing Almond Flour Muffin Recipe with several variations:)
I made the coconut- pineapple variation and added my own twist;)
Piña Colada Muffins
2 cups mashed ripe bananas
1 c. mashed butternut squash
1/4 c. Coconut Oil
3 Large Eggs
1/4 tsp salt
2 tsp baking powder
2 c. Blanched Almond Flour
1 c. Unsweetened Coconut Flakes
1 c. Drained crushed pineapple
Bake in muffin cups at 350 for 25- 30 mins.
(for the cherry piña colada muffins: add 1 T vanilla, 1/2 c. Roughly chopped raw cashews and 1/2 c fresh cherries, chopped.)
I liked the cherry ones better. The piña colada muffins were very bland, but Oh So Nutritious!!!
Thanks, Emily, for your Amazing Recipe!!! I will be making these muffins Forever!