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Repost @danishealthyeats
Banana s’mores muffins! Couldn’t let s’mores season slip away from me without one last hoorahhhh!

Base:
•1 box toasted pecan cookies
•3 tbsp melted coconut oil

Muffins:
•1 cup oat flour
•1/2 cup almond flour
•1/2 cup tapioca flour
•1/3 cup @santabarbarachocolate cacao powder
•1 cup mashed banana
•1/3 cup make syrup
•1/2 tsp baking soda + 2 tsp baking powder
•2 tbsp ground flax
•1/4 cup olive oil
•1 1/2 tsp vanilla
•marshmallows of choice

Pulse the cookies or crackers in a food processor until fine crumbs. Add in the coconut oil and pulse again until it becomes crumbly. Divide it amongst a lined cupcake tin, pressing it firmly into the bottoms. Mix together the dry gradients, then add in the wet. Cover the bottoms of the crust with a little cupcake batter, then add half a marshmallow to the center. Cover the marshmallow with more batter. Bake at 375F for 15-20 minutes. Until tops are set. Let cool. Frost if you want or enjoy as is!

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