Makes 12 mini muffins,
1 Ripe banana
1/4 Cup Spectrum Vegetable Shortening
1 Large egg
1/2 Tsp baking powder
1/2 Tsp baking soda
1 Cup Tigernut Flour
1/4 Cup Swerve brown sugar sweetener
1 Tbsp Swerve granular sweetener
1 Tbsp Almond milk
1/4 Cup Dairy-free chocolate chips
1/4 Cup raw pumpkin seeds
1. In a medium bowl add the banana and egg and beat with a hand mixer. Add the shortening and sugars and beat again. Add the baking powder, soda, flour and oat milk and beat on low speed until blended.
2. Fold in chocolate chips and pumpkin seeds.
3. Line 12 mini muffin pan with paper liners. Use a small ice cream scoop to drop batter into muffin pan.
4. Bake in a 350-degree oven for 18-20 minutes. Remove and cool. Enjoy!