Fall-y Banana Chocolate Chip Mini-Scones
An easy go-to recipe anytime you have some overly ripe bananas to use...And you want your house to smell amazing...And you want your tummy oh-so-happy!
Here’s the line-up:
- 3 1/2 cups almond flour
- 3/4 tsp baking soda
- 1/2 tsp pumpkin pie spice (if missing, double cinnamon and throw in a dash of nutmeg)
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 2 smashed super ripe bananas
- 3 Tbsp honey
- 3 Tbsp dark chocolate chips
- Optional: coconut sugar for sprinkling, 1-2 Tbsp
Preheat oven to 350 degrees. Whisk together the almond flour, baking soda, pumpkin pie spice, cinnamon and sea salt. Once blended, add in the bananas and honey. Mix well. Fold in the chocolate chips. Divide dough into thirds. Form a circular disc out of each section. On a parchment lined baking sheet, use a wet knife to cut each disc into pie shaped wedges and space evenly. Sprinkle with coconut sugar. Bake at 350 for 18-20 minutes until golden. Enjoy!
