Ingredients

• ½ cup raw pecans
• 1½ cups almond flour
• ½ teaspoon ground cinnamon
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1½ cups banana
• 1 egg
• 1 tablespoon raw honey
• 3 tablespoons coconut oil, melted
• 3 tablespoons coconut cream*

Cinnamon Streusel:

• ⅓ cup chocolate chips
• 2 tablespoons almond flour
• ⅛ teaspoon ground cinnamon
• 1¼ teaspoons coconut oil, melted

Instructions

1. chop pecans in a food processor until coarse meal
2. in a large bowl mix the chopped pecans, almond flour, ground cinnamon, baking soda and salt
3. process the bananas, egg, honey, coconut oil and coconut cream in a food processor until creamy
4. using a rubber spatula, gently mix the banana mixture with the dry ingredients to form a batter. Do not over mix.
5. fold in chocolate chips
6. spoon batter into prepared muffin cups, filling each to the top
7. top each muffin with cinnamon streusel a few more chocolate chips and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 15 minutes
8. set muffin pan on a wire rack to cool

Cinnamon Streusel:

1. mix all ingredients for the streusel together until crumbly

Notes

*Coconut cream is the thick cream that forms on the top of a can of full fat coconut milk when left in the refrigerator overnight.

Recipe makes 10 muffins.

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