-Paleo, gluten free, dairy free, vegan-
Total Time: ~25 minutes
Yield: 4 Muffins
1 large very ripe banana
1/4 cup granulated sugar (or I used honey 🍯)
1 flax egg
2 Tbs coconut oil
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon cinnamon
Pinch of nutmeg
Preheat oven to 350*. Grease muffin pan (I used a mini muffin pan!)
In a bowl, mash banana. Add sugar, flax egg, and oil. Stir until just combined.
Add almond flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Stir until just combined. Add in small, chopped strawberry pieces.
Divide mixture between 4 prepared muffin cups, filling each about 2/3 of the way full. Bake for 20-25 minutes, until knife comes out clean and the tops of the muffins are golden.
VERY IMPORTANT: Due to flax egg, allow muffins to sit and cool THOROUGHLY before enjoying