4 c almond flour
2 c quinoa flour
¼ c ground flax
1 tbsp golden flax seed
½ c unsweetened coconut
3 tsp baking soda (alum. free)
3 tsp baking powder
1 tsp sea salt
6 previously frozen, thawed bananas
¼ c xylitol (or other sweetener)
½ c coconut oil, melted
2 tsp cinnamon (1 drop cinnamon essential oil)
slivered almonds for garnish
Directions: Mix all wet ingredients in a large bowl. Combine dry ingredients and mix well with wet ingredients. Fill cupcake liners with 1 scoop or 1/4 c. Bake at 350˚F for 18-20 minutes. Makes 30 muffins.
Store in fridge and use within 7-10 days. These freeze well.
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