Banana Cinnamon Muffins

Banana Cinnamon Muffins
Yield: 24 mini

Ingredients
2 cups tigernut flour
3 tablespoons cassava flour
1 teaspoon baking soda
1 tablespoon cinnamon
⅛ teaspoon Himalayan salt
4 eggs
1 cup mashed banana (approximately 2 medium)
¼ cup melted grassfed ghee or coconut oil 
2 teaspoons vanilla extract

Directions

1. Preheat oven to 350F and line a muffin tray with liners if you are not using a silicone tray .
2. Add tigernut flour, cassava flour, baking soda, cinnamon, and salt to a large bowl and mix well, breaking up any lumps.
3. In a medium bowl, whisk the eggs. Add banana and mix well. Add ghee or coconut oil and vanilla and combine.
4. Add the wet ingredients to the bowl of dry ingredients and fold. 
5. Using a 1” spring-release cookie scoop, fill the mini muffin tin or mold.
6. Bake for 25 minutes. Allow to cool 10 minutes.