posted: May 02, 2018.
I have been gluten, sugar, salt and dairy-free for about 4 months, and I am addicted to these muffins. I make a dozen every week for snacks. They are a nice, sweet treat filled with protein, and good for you! Also, VERY EASY to make.
I do not like a lot of sweetness or oil, so I have customized these to my taste.
Here is the basic recipe, with my changes in ( ):
3 C blanched almond flour NOTE: Almond meal will not work.
1/4 t sea salt (I leave this out)
1-1/2 t baking soda (I just use 1 t)
2 T oil (since I am limiting oil, I just use 1 T of butter, walnut oil or grapeseed oit)
3 large eggs (I limit eggs, so I use 2)
4-5 (2 C) very ripe mashed bananas (I use 3 frozen to cut down on the sweetness and moisture. I buy them marked down and freeze them)
1 C frozen blueberries
Heat over to 350
Combine almond flour, salt and baking soda.
In another bowl, whisk together the oil and eggs. Stir the wet ingredients into the flour mixture until thoroughly combined. Stir the bananas into the batter then fold in the blueberries. Spoon the batter into muffin cups.
Bake for 35-40 minutes, until golden brown and a toothpick comes out clean Let cool in pan and serve.
NOTE: It is my experience that almond flour can burn very quickly, so keep an eye on the muffins, when they begin to brown.
This is from ‘the GLUTEN-FREE ALMOND FLOUR cookbook’, available at Chiropractic Associates of Michigan for $15.00
janice
