2 ripe bananas
1 1/2 cups of ground almonds
3 tbsp. of cinnamon
1/2 tsp. of weinstein baking powder
1/4 cup of coconut oil
1 cup of fresh red currant
1/4 cup of coconut flour (optional)
toppings: dark chocolate, coconut flakes, almonds, fruits (optional)
Preheat oven to 375 degrees, line a muffin tin with liners and set aside.
Now mix everything together and divide the batter in the prepared muffin tin.
Add the red currants and the toppings of your choice.
Bake for 25 – 30 minutes or until fully cooked through and golden brown.