Monkey Muffins

2 3/4 cups almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup chilled unsalted butter
1/2 cup almond milk + 2 Tablespoons vinegar (allow to sit for about 5 minutes)
1/4 cup to 1/3 cup melted unsalted butter
2 over-ripe mashed bananas
1 cup granulated Swerve, Truvia or Stevia + 1 Tablespoon ground cinnamon (mix these together in a cereal bowl)

Frosting:
1/2 cup Confectioner's sugar
1/4 cup (2 ounces) light cream cheese
3 teaspoons warm water
1 teaspoon vanilla extract (or almond extract)

Preheat oven to 400 degrees F and lightly grease a 12-cup muffin cup pan with coconut oil (or low-cal Pam spray).

In a large bowl, mix together the flour, baking powder, baking soda. Using a fork, cut in the butter. Now add bananas. Mix. Pour in milk and mix with the fork just until the dough starts to form a ball. Turn our onto a lightly floured surface and gently knead about 6 times, working in a little bit more dough so that it does not stick to your hands (will still be a little sticky though).

Using a teaspoon, slice off of the ball rounded spoonfuls (about the size of an extra large marble). Dip quickly in the melted butter and then roll in the cinnamon sweetener, coating on all sides. You should be able to get 5 small balls (some may get six) in each muffin cup.

Bake for approximately 20 minutes - use a toothpick to check if they are done (clean toothpick means done; doughy-wet means not done! lol )

Scoop out of the tins using a rubber spatula or fork (very gently) and set on wire rack to cool. Now make frosting ...

Mix all frosting ingredients together using electric mixer, until smooth. Drizzle over the warm muffins using a piping bag or the tines of a fork. There will be leftover frosting!

*Store in an airtight container in the refrigerator!