Serves 10

INGREDIENTS 

• Cooking spray

• 3 tbsp basil seeds

• 1/2 cup water

• 2 bananas, mashed

• 2 tbsp white chocolate chips

• 3 tbsp dark chocolate chips

• 2 tbsp caramelized pecans, chopped

• 2 tbsp coconut oil, melted

• 2 dates, pitted and chopped

• 2 cups almond flour

• 3 tsp monk fruit sweetener or coconut sugar

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp cinnamon

• 1/2 cup unsweetened almond milk

DIRECTIONS 

• STEP 1. Preheat oven to 375 F or 190 C.

• STEP 2. Lightly grease muffin molds with cooking spray and set aside.

• STEP 3. In a small bowl, mix the basil seeds with water. In another large bowl, mash the bananas with a fork. Add the rest of the ingredients and mix well. If the consistency feels too dry, add a little more almond milk.

• STEP 4. Using a spoon, scoop the batter and place evenly in the muffin molds.

• STEP 5. Bake for 35 minutes, until golden. Serve the muffins with dairy free coconut or vanilla ice cream. Enjoy warm or at room temperature.

Recipe created by healthywithnedi :)