Banana Coconut Almond Cakelets

These are cupcakes like but they are hearty enough to be eaten and are filling.

We really made them for a morning pick-me-up but work well for dessert, too. The lack of wheat flour and the use of almond and coconut flour gives them a grainy texture but it’s one that differentiates itself from your traditional banana-nut muffins.

Ingredients

1/2 cup coconut flour

1/2 cup almond flour

1/2 teaspoon baking powder

1/4 cup sugar

1 cup mashed ripe bananas (the riper the better)

2 eggs, beaten

1/4 tsp salt

1 teaspoon vanilla

1/2 teaspoon cinnamon

Walnut pieces

Directions

Preheat oven to 350 degrees.

Beat together sugar and eggs. Stir in bananas and vanilla.

In a separate bowl, mix together coconut flour, almond flour, baking powder, salt nd cinnamon.

Combine wet ingredients into dry and stir until combined.

Spoon batter into muffin cups, about 2/3 full. Top with walnut pieces.

Bake 12 to 15 minutes or until a toothpick entered into the center comes out clean.

Variations

This recipe can be put into  loaf pan and made  into  sliceable loaf.  Toasting the slices give the nut ingredients a deeper flavor.

Why It’s Worth Making This Again

This is a nice change of pace from banana nut breads and the increased emphasis on the nuts over the banana inverts the way these little cakes taste and feel.