These are so crispy on the outside, fluffy and hearty on the inside. They’re borderline breakfast cookie meets muffin top meets scone. Ya feel me? They’re fun and I’ve gotten some feedback from people who watched my Instagram live, wrote down the ingredients, made them, and loved them.
They’re really filling and I love that you can customize the nuts and seeds you mix in.
INGREDIENTS :
- 2 ripe bananas
- 2 eggs
- ⅓ cup natural almond butter
- 2 cups cashew flour (sub in almond flour or hazelnut flour, NOT coconut flour)
- ⅓ cup flax seeds
- 1 teaspoon baking soda
- 1 cup pecans, chopped
- 1/3 cup pumpkin seeds
- 1/3 cup dried cranberries
- 1/3 cup mini chocolate chips
INSTRUCTIONS :
- Preheat oven to 350F.
- First, mash your banana in a large bowl.
- Whisk in the eggs and almond butter.
- Add the cashew flour, flax seeds, and baking soda.
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for full recipes : thetoastedpinenut.com
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