RECIPE:

1/2 cup almond flour [not almond meal]

8 teaspoons coconut flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon Kosher salt

1 tablespoon unsalted butter, at room temperature

4 teaspoons unpacked light brown sugar

2 teaspoons Truvia brown sugar

1 egg, at room temperature

1 medium very ripe banana that was frozen and thawed

1/4 teaspoon vanilla extract

1/8 teaspoon banana extract, optional

TOPPING:

2 teaspoons brown sugar

2 teaspoons slivered toasted almonds

DIRECTIONS:

1. Preheat oven to 325. Spray 4 silicon muffin cups with cooking spray.

2. In a medium sized bowl whisk flour through salt. In another medium sized bowl cream together butter and sugars with a mixer. Add egg, banana and extracts. Beat at medium speed until well combined. Add the flour mixture and combine.

3. Using an ice-cream scoop, add the mix to the 4 muffin cups. Sprinkle the brown sugar over the muffins, then the almonds. Press down. Bake until done. 30-35 minutes. They're done when they're golden on top, spring back when touched and when a toothpick comes out clean.