Banana Breakfast Muffins

3 bananas, overripe
1 egg
2 tablespoons cultured buttermilk
3 tablespoons agave syrup
1/4 teaspoon salt
3 tablespoons virgin coconut oil
3/4 cups almond meal
2 tablespoon organic brown rice protein powder
1/2 cup kamut flour
1/2 cup millet flour
1 teaspoon baking powder

In a food processor, combine bananas, egg, buttermilk, agave syrup, salt and coconut oil and blend until smooth. Add almond meal and blend again. Transfer batter into a bowl and carefully add the protein powder, flours and baking powder. Do not overmix, this will result in tough muffins. Spoon into a muffins tin. Makes 11 small muffins.

Bake at 350°F for approximately 35 min.

Note 1: you can substitute 1 banana for 1/3 cup of yogurt and 1 teaspoon agave syrup.
Note 2: the protein powder is optional, substitute with 1 tablespoon kamut and 1 tablespoon millet flour

Inspired by Super Natural Cooking by Heidi Swanson (p.38)