Banana Coffee Muffins

Preheat the oven to 400°F (200°C) and lightly grease the wells of a muffin pan.

Add the bananas (3 ripe) to a large bowl and mash until puréed. Then add the unsweetened almond milk (0.75 cup) and refined coconut oil (1 tbsp) and mix well.

Add the oat flour (1.5 cups), chickpea flour (1 cup), granulated sugar (0.5 cup), instant coffee granules (1 tbsp), baking powder (2 tsp), and salt (0.25 tsp). Mix until there are no lumps left. Fill the wells of the muffin tin until ¾ full.

In a small bowl, combine the granulated sugar (2 tsp) and ground cinnamon (0.25 tsp) for the topping and sprinkle it on the muffins. Add pecans (12 raw) to the top of each muffin.

Bake on the centre rack in the preheated oven for 16-18 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for 5 minutes before removing from the muffin tins, and enjoy! Start 18m timer