What to do when you have ripe bananas that picky eaters won’t eat? Make banana bread. As much as I adore my grandmother’s recipe, and occasionally we treat ourselves, it does not pass the ‘clean eating’ test. These muffins can easily be adapted to fit clean eating requirements. They are wheat free and full of great stuff! You could make a loaf but my kids prefer muffins. They are an easy breakfast snack, lunch treat, or take on the go as you need.


Prep time: 10 minutes
Cook time: about 25 minutes (insert toothpick and test, ovens vary)
Servings: makes about 24 muffins


4 ripe bananas
2 eggs
2 c almond flour
1 c white beans, pureed with 2 tbl olive oil using a food processor (I love my Ninja)
3 tbl cacao (not cocoa, be sure you use cooking cacao that is sugar free)
2 tbl flax seed (I love the Bob’s Red Mill brand)
2 tbl hemp seed (my favorite brand is Nutiva)
1/2 c almond milk (making your own is so easy with this great 30Clean recipe)
optional 2 tbl raw honey

Preheat oven to 350 degrees and prepare your muffin pan. Mash your bananas and then mix in the eggs. Add the white bean puree and mix well. Incorporate the remaining ingredients. Scoop about 1/4 cup batter into each muffin tin. Bake for approximately 25 minutes or until done. Enjoy!