I love muffins! Portable goodness that you can pack with nutritional ingredients that serve as breakfast or an anytime snack. Don't forget to top with a slice of grass fed butter to keep you full even longer.
These banana muffins were created because I had a few left over bananas that were going bad and didn't want them to go to waste. They are gluten and dairy free with the option to add protein rich walnuts.
What you will need
2 cups of almond flour (Honeyville Almond Flour)
1/2 cup brown rice flour
2 large or 3 small bananas
1/2 tsp. sea salt
2 tsp. baking powder
1 tsp. baking soda
1 tbsp. cinnamon
1/2 cup light olive oil
1/2 cup pure maple syrup
Crushed raw walnuts for topping (optional)
How to put it all together
1. In a medium sized bowl, combine mashed bananas, olive oil, maple syrup, and eggs. Whisk until incorporated.
2. In another bowl combine, almond flour, brown rice flour, sea salt, baking powder, baking soda, and cinnamon.
3. Pour wet ingredients into dry and mix thoroughly .
4. Using a standard sized ice cream scooper, scoop batter into a lined cupcake pan. This will insure even baking and same sized muffins.
5. Top with crushed walnuts if you like.
6. Place in a 350 degree oven for 15-18 minutes.
Baking really is quite a science, with so many variables that can change the finished product. Oven temperatures can vary greatly, so test to see if your muffins are baked through before removing from oven. I had a reader report that her muffins were very soft. It could be that they were not baked long enough, but also that the almond flour used didn't absorb the ingredients the same as Honeyville brand. Hope you enjoy these as much as my testers did!