While I was looking for a dairy-free, gluten-free, no-added-sugar cupcake recipe for a party, I came across the recipe that inspired these souffles. After I made my variations and tried them, I decided that, with their airy texture, they could double as mini-souffles. With approximately 7g protein each, they certainly can qualify for entree status. But top them with frosting, and they can serve as a yummy dessert, too!
3 bananas, mashed
1 1/2 cups almond flour
3 tablespoons unsweetened shredded coconut
1 tablespoon cooking oil
1 tablespoon vanilla
Preheat oven to 350. Grease 12 muffin cups or line with paper wrappers. Mix all ingredients and spoon into prepared muffin tin(s). Bake about 20 minutes, until tops appear firm and are slightly golden.
Copyright 2019 Monica Portogallo