Almond Flour Banana Muffins

I don't usually post baked goods and stuff, but these were so cute and delicious, I thought you might want to try them! They make a perfect breakfast.
original recipe via honestfare.com

Grocery list items:
bananas
almond flour
cocoa powder

This recipe is pretty healthy because there is no added fat, like oil or butter. They are also gluten-free, if that is a consideration in your diet. For these muffins, a food processor is your friend. And if you don't have almond flour, you can also put almonds in the food processor until they are powder. Just don't overdo it, or you will have almond butter.

Almond Flour Banana Muffins
2 bananas +1 banana for topping
2 eggs
1/2 tsp baking powder
1/3 cup sugar + extra for topping
1 pinch salt
2 cups almond flour
2 tbsp cocoa powder
handful sliced almonds for topping

Preheat the oven to 350 degrees Fahrenheit. Prepare a muffin pan. Papers work best, I've found, but you could also grease a pan and sprinkle with a little almond flour.
In a food processor, blend together bananas and eggs until they are light and fluffy. Add sugar, baking powder, and salt and blend again until mixed. Then add almond flour, 1/2 cup at a time, pulsing in between until well mixed. Batter should be thick but not too stiff. Take out about 1/2 cup in a bowl, and mix well with cocoa powder.
Begin spooning a little batter into the muffin tin. Then add a spoonful of chocolate batter to the center. Cover with more regular batter, to create a hidden chocolate center. Decorate the top of each muffin with thin slices of banana and sliced almonds. Sprinkle with a little sugar and a few grains of coarse sea salt.
Bake in oven about 30 min, or until a tester comes out clean. Allow to cool and enjoy!

Almond Flour Banana Muffins

2 bananas +1 banana for topping
2 eggs
1/2 tsp baking powder
1/3 cup sugar + extra for topping
1 pinch salt
2 cups almond flour
2 tbsp cocoa powder
handful sliced almonds for topping
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare a muffin pan. Papers work best, I've found, but you could also grease a pan and sprinkle with a little almond flour.
3. In a food processor, blend together bananas and eggs until they are light and fluffy.
4. Add sugar, baking powder, and salt and blend again until mixed.
4. Add almond flour, 1/2 cup at a time, pulsing in between until well mixed. Batter should be thick but not too stiff.
5. Take out about 1/2 cup in a bowl, and mix well with cocoa powder.
6. Begin spooning a little batter into the muffin tin. Then add a spoonful of chocolate batter to the center. Cover with more regular batter, to create a hidden chocolate center.
7. Decorate the top of each muffin with thin slices of banana and sliced almonds.
8. Sprinkle with a little sugar and a few grains of coarse sea salt.
9. Bake in oven about 30 min, or until a tester comes out clean. Allow to cool and enjoy!