Paleo Banana Cardamom Muffins

2 large bananas, mashed

2 ½ cups almond flour

3 eggs

¾ to 1 cup maple syrup to taste

¼ cup plain whole milk Greek yogurt (I used coconut yogurt drained for 4 to 8 hours or use regular or coconut yogurt)

1 ½ tsp cinnamon

½ tsp cardamom

½ tsp salt

1 tsp baking soda

1 tsp vanilla extract

¼ cup chopped walnuts (toasted) or chocolate chips (optional)

Preheat the oven to 350 degrees F.

Line a muffin pan with parchment paper muffin cups. Alternately, use silicone muffin cups lightly sprayed with cooking spray; place on baking sheet.

Mix together dry ingredients (almond flour, baking soda, salt, cinnamon, cardamom)

In a separate bowl, whisk eggs and add in yogurt, maple syrup, and mashed bananas.

Combine wet and dry ingredients in one bowl. Add in the chocolate chips or walnuts if using.

Spoon the batter into muffin cups; bake for 25 to 30 minutes or until the center is firm (a toothpick inserted into the center should come out clean) and the tops are golden brown.

Remove from oven and let cool completely. Top with salted ghee or butter. Eat them UP!

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Paleo Banana Cardamom Muffins