Happy belated Cinco de Mayo!! Hope you were able to celebrate in some way yesterday with all of the delicious recipes there are to make & eat!! Here is one I thought I’d give a try yesterday & we all loved it!! Hope you enjoy these too!

Ingredients:

1 1/4 cups blanched almond flour

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

3 TBSPNS stevia

1/4 cup mashed ripe banana (or pumpkin puree instead if you’d prefer)

1 egg, at room temperature

2 TBSPNS coconut oil, melted & cooled

1/2 tsp vanilla extract

Cinnamon stevia coating:

6 tsps stevia (or 3 packets)

1 tsp ground cinnamon

Directions:

1) Preheat oven to 325°F.

2) Lightly grease mini muffin pan(s).

3) Melt 2 TBSPNS coconut oil & set aside. Mash the banana, measure & set aside.

4) In a small bowl, combine the almond flour, baking soda, salt, stevia, and cinnamon. Stir until thoroughly combined.

5) In a separate medium bowl, combine the egg, mashed banana, 1 TBSPN coconut oil, and vanilla extract.

6) Combine the wet mixture with the almond flour mixture until well incorporated. The batter will be quite thick.

7) Fill each cup with about 1 TBSPN of batter.

8) Bake for 15 minutes. Once a toothpick comes out clean after being inserted to test. Allow the bites to cool slightly. Be careful pulling them out of pan.

9) Make the stevia/cinnamon coating mix, stirring together until combined.

10) Using the remaining coconut oil, brush, using a pastry brush, the coconut oil on the tops of the bites & roll them in the cinnamon coating.

Enjoy!!