Many things are better when they are mini and a muffin is one of those things. I love popping these sweet little things into my mouth, crushing them with one bite and refreshing with a sip of coconut milk. I pretend I am a little muffin eating monster. Small pleasures, right?
Here's a tip - if you have super ripe, black spotted bananas that you either don't want to eat and don't feel like cooking, do not throw them away! Peel, chop and put them in the freezer. Then you can use them for smoothies or for these muffins. I actually made these with thawed, previously frozen bananas and didn't add any honey because they bananas were so sweet!
Makes 12 mini muffins.
Paleo Strawberry Mini Banana Muffins
2 super ripe bananas, peeled
2 tablespoons honey
1/2 teaspoon vanilla extract
1/3 cup coconut flour
1/3 cup almond flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 tablespoon melted coconut oil
1/3 cup chopped frozen (thawed) or fresh strawberries
Heat oven to 350 degrees. Prepare a muffin pan with oil, paper or both. Set aside.
In a bowl, mash the hell out of the bananas. Add egg, honey and vanilla. Mix very well. Add coconut flour, almond flour, baking powder, cinnamon, salt and coconut oil. Stir until evenly combined and flours are hydrated. Fold in strawberries. Fill muffin cups. Batter will be level with the top of the cup. Bake 25 minutes. Let cool.