Almond Butter Mini Muffins

  • Yield: 16 mini muffins 1x




  1. Preheat oven to 350 degrees. Coat mini muffin tins with a generous amount of extra virgin coconut oil.
  2. In a blender, add the banana, egg, almond milk, almond extract and raw honey; process until smooth and creamy.
  3. In a medium-sized mixing bowl, mix together the chia seeds, flour, baking powder, baking soda, unrefined sea salt and cinnamon. Mix the wet ingredients in with the dry.
  4. Spoon the batter into the muffin tins and bake until muffins are lightly browned and a toothpick comes out clean when inserted in the middle, about 14 to 16 minutes. Turn the muffins out onto a rack to cool.