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Granola Stuffed Banana Bread Cookies

Preheat oven to 350. In a large mixing bowl or stand mixer, mash banana. Then add rest of the wet ingredients and mix until combined. Fold in dry ingredients except the granola but including the collagen (if you are using it) until a dough is formed. If your dough seems dry (perhaps if you used a smaller banana) add a few tbsp nut milk until it is moist and honestly a little "goopy". Then mix in g. . .

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Servings: 10

Prep Time: 00:10

Cook Time: 00:15

Main Ingredients

3/4 to 1 cup mashed ripe banana (2 small bananas or 1 very large)

2 tbsp nut butter of choice (cashew, almond, peanut etc. )

2 tbsp melted coconut oil

2 pastured eggs, beaten (you could try this recipe with flax or chia eggs to make vegan)

1 tsp vanilla extract

3/4 cup almond flour

1/4 cup coconut flour

1 tsp cinnamon

1.5 tsp baking powder

1 cup granola of choice (my favorite brands are larkellen farm, wildway of life, paleonola)

sprinkle of sea salt

optional: collagen peptides for added protein (i do anywhere from two to four tbsp) you can find my brand recommendation on the "products i love page" of my site

optional: a few tbsp of nut milk if your dough is too dry

Preparation

1Preheat oven to 350.

2In a large mixing bowl or stand mixer, mash banana.

3Then add rest of the wet ingredients and mix until combined.

4Fold in dry ingredients except the granola but including the collagen (if you are using it) until a dough is formed. If your dough seems dry (perhaps if you used a smaller banana) add a few tbsp nut milk until it is moist and honestly a little "goopy".

5Then mix in granola.

6Line a baking sheet with parchment paper and using an ice cream scoop or a spoon balls of dough onto the sheet (each ball should be about 2-3 tbsp in size). It should make 9-12 total.

7Optional to sprinkle the tops with sea salt and bake at 350 for 12 to 14 minutes until the edges are browned. Let cool and enjoy.

Additional Notes

Store these in the fridge since the banana will cause them to mold if they are out of the fridge for too many days.

I have not tried this recipe with flax or chia eggs, but if you do, please let me know how it turns out in the comments!

Reviews: 0

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