Banana Nut Muffin Tops

Muffins are so last year! That's why I made these "muffin tops"! All the deliciousness of a classic muffin but just the best part! They are nice and moist on the inside and perfectly golden brown on the outside. These are so easy to make and pretty much just about everyone can enjoy them! Gluten-free, refined sugar-free, oil-free, and they can be grain-free as well! Of course you can make these into classic muffins but I think eating them like cookies is more fun ;) I made mine grain-free but you can sub oat flour or any other flour instead. However take out the tapioca starch. SO it would just be 2 cups of flour. They are so good for a quick breakfast on the go or an easy snack!

Ingredients:

• 4 ripe bananas
• 1/3 cup coconut sugar
• 4 tbs almond butter
• 2 cups almond flour
• 1/2 cup tapioca starch
• 1.5 tsp baking powder
• 2 tsp cinnamon
• 1/4 cup chopped walnuts
• 1/4 cup pumpkin seeds (pepitas) + some for the top (optional)

Directions:

1. Preheat oven to 350
2. In a large bowl, add your peeled bananas and mash. I like using a potato masher for this because it is much easier but if you want to use some more elbow grease, then a fork works just as well
3. Once the bananas have been mashed and are as smooth as you like them, add in the coconut sugar and almond butter
4. Mix that together until a uniform wet mixture forms
5. Add the almond flour, tapioca starch, baking powder, and cinnamon
6. Carefully mix that until a nice thick batter forms
7. Next gently fold in your chopped nuts/seeds
8. Scoop the batter onto a baking seed lined with a silpat or parchment paper. I used about 1/4 cup of batter per muffin top
9. Top with extra seeds and bake for 15-20 minutes. They should be firm and golden brown when they are done
10. Let cool for at least 10 minutes before you remove from pan
11. Enjoy!