Honey-Nut Banana Muffins (Gluten-free & Naturally Sweetened)

Preheat oven to 400 F and line 2 muffin trays with paper liners (recipe yields 18 muffins, so line 18 of the holes with paper liners).

Toast the almond meal and coconut in a large skillet over medium heat until golden, about 3 to 5 minutes, stirring frequently. Remove from heat and allow to cool.

Whisk together the bananas, eggs, yogurt, honey, oil, and vanilla in a large bowl. Set aside.

In a separate bowl, whisk together the almond meal/coconut mixture, chickpea flour, baking powder, baking soda, cinnamon, salt, and chia seeds. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Fill each muffin well 3/4 of the way full.

Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 12 to 15 minutes.