Grain-free Banana Muffins

I found a ziplock full of mashed banana in the annual pre-Thanksgiving freezer clean-out and decided to try a grain-free banana muffin recipe. Satisfyingly muffin-like, considering that the only flour is a bit of coconut, these are a moist minimally-sweet snack or breakfast. Try adding the optional dried cranberry or a tablespoon of molasses if you prefer a sweeter version.

Grain-free Banana Muffins
Adapted from Civilized Caveman Cooking
makes 9 muffins

1 1/4 cups mashed overripe banana
2 eggs
1/4 cup almond butter
 2 Tblsp grapeseed oil
1/4 cup coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp cardamom
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees, rack in the center position.

Blend all ingredients together in a blender. Line muffin tins with parchment liners. Fill each 2/3 full with batter. Bake 30 minutes or until a toothpick inserted into the center comes out clean.