2 medium bananas, mashed
3/4 cup sunflower seed butter (unsweetened). I use THIS brand
1/4 cup honey
3 medium eggs, whisked (if you are looking for a vegan version, add an extra banana and nix the eggs)
1 tsp vanilla extract
1/4 cup coconut flour
1/4 tsp cinnamon
1/4 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1/4 cup raspberry jam (no added sugar)
Preheat oven to 350
Mash bananas, then add sunflower seed butter, honey, eggs and vanilla and mix.
Then add coconut flour, cinnamon, baking soda and powder and pinch of salt and mix well.
Using muffin pan or greased and lined muffin pan, scoop mixture into 9 cups filling them half way. Then use a small spoonful (a little over 1 tsp) of the jam and put in the middle of each cup. Then fill the rest over with batter to cover jelly.
Place in oven and bake 35-40 minutes. Be sure to keep an eye on these because they can cook really quickly in a strong oven. Check on them after about 25 minutes to be safe.
You can also make these in a loaf and just spread jam on top. Take a little bit of creative liberty with these and ENJOY!