Once a month I engage in a standoff with the bananas on my kitchen counter. I spend up to 2 weeks waiting for them to reach the perfect ripeness (mostly brown spots with only the tinniest bits of yellow left) which lasts for a short period of time before they turn to the dark side and begin to resemble compost. I get a bit obsessive, daily monitoring their progress and yelling at anyone who even thinks about eating one or throwing them away.

If you aren’t able to find unsweetened banana chips in store you can make them at home. Slice 2 bananas and lay them out evenly on a parchment paper lined baking sheet. Bake in the oven at 100 degrees celsius for 2½ hours or alternatively you can also use a dehydrator.

These muffins are the result of a a freezer full of banana bread, 4 perfectly ripe bananas and the need for a bit of creativity.

There is a lot going on here, shredded coconut, crunchy walnuts, collops of almond butter, chunks of banana and a topping of chewy pieces of dried banana. These muffins are very moist, and packed with different textures and flavours. Try to only use ripe bananas, they don’t have to be perfectly ripe, but just make sure they aren’t hard as you will miss out on some amazing banana flavour.


  • 2 1/4 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp apple cider vinegar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil melted
  • 3 tbsp honey
  • 3 very ripe bananas
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup walnuts roughly chopped
  • 3 tbsp almond butter
  • 1/4 cup dried unsweetened banana chips * cut into small pieces


  1. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
  2. In a bowl combine the almond flour, salt and baking soda
  3. Add in the eggs, vanilla, honey, apple cider vinegar, coconut oil, 2 bananas and shredded coconut and using an electric mixer blend until well combined
  4. .....................................

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