2 bananas

2 eggs

1/4 cup light oil (like grapeseed or safflower)

3 tbsp buttermilk (if doing non-dairy: 1tsp apple cider vinegar and 2 tbsp water)

1 cup brown sugar

1 tsp vanilla

1 1/2 cups all-purpose gluten free flour ( I like Bob’s Red Mill or Jule’s)

2/3 cup blanched almond flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

pinch of salt

Preheat the oven to 350 degrees, and grease a muffin tin; set aside. In a large bowl, mash together the bananas and the brown sugar. Then add the remaining wet ingredients (oil, buttermilk, eggs, vanilla), and mix well to combine. In a second bowl, combine the remaining ingredients, stir to combine and slowly add it to the banana mixture until well combined.

Fill each muffin tin approximately 3/4 full and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Enjoy them warm!!