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Almond Flour Banana Muffins/Bread

March 28th, 2012 | Posted by Angela Roberts in Breads | Recipes

One of Alex’s favorite foods is banana muffins.  We go through a ton of bananas so I have to hide a few so they get ripe enough to make banana muffins with.  I have begun to suspect that Ava has a gluten intolerance so I have begun to experiment with different varieties of flours. 

My hidden bananas were ripe today so I decided to make almond flour banana muffins. 

Ingredients:

Dry:  3 cups blanched almond flour, 1 teaspoon baking soda, 1/2 teaspoon sea salt, 1/2 teaspoon baking powder

Wet: 3 eggs, 3 very ripe bananas (mashed), 1/2 cup honey or agave, 1/4 cup coconut oil, 1 tablespoon vanilla extract

Here is what you do:  Pre-heat oven to 350 degrees F.  Grease your muffin tin or pan (I used a regular muffin tin and mini muffin tin).  Mix dry ingredients in a medium bowl.  Mix wet ingredients in a medium bowl. 

It helps to have a cute little girl do the stirring for you!

 

Add wet mixture to dry mixture.  Transfer to pan.  Bake regular sized muffins for 20-25 minutes, mini muffins for 15-20 minutes, and loaf for about 40 minutes.  Let cool in pan for 5-10 minutes.  Remove from pan and allow to cool on wire rack.

They turned out really well, however, I will try a different brand of almond flour.  The muffins are really good they just didn’t rise as much as I would have liked.  I have read mixed reviews on the brand that I used today.

If you bake with almond flour and have a favorite brand or any types I would love to hear them!

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6 Responses

  • Jessica says:

    I found an all-purpose gluten-free flour at the commissary yesterday. I’m excited to try it (I don’t have any intolerance but based on some recent reading I’ve decided to try to cut back on gluten and see if I notice any differences in my health). I have a favorite muffin/bread recipe of my own (works great with bananas, blueberries, pumpkin, cranberry, zucchini…you get the picture!). I’ll be curious to hear how your almond flour experiments go.

    I don’t think the commissary (I actually do most of my shopping on the local economy but have never seen alternative flours. It’s possible I’m not looking in the right place, though. Will have to inquire.) has almond flour although I did notice coconut flour and was curious. Have you tried anything with that?

    • Angela says:

      Jessica, funny you ask about coconut flour. I just made some chocolate brownies with coconut flour & coconut oil. They turned out good. They are more fudgy of a consistency not cake-like at all. I will post the recipe tonight!

      I have been reading about gluten and am exited to experiment with different flours. Let me know if you try any new recipes too please!

  • Jessica says:

    Checked the commissary and they have coconut and quinoa flour (the quinoa flour is really expensive) in addition to the all-purpose gluten-free flour. I don’t do a whole lot of baking (because then I’ll do a whole lot of baked-goods eating!) but I’m definitely interested in recipes using alternate flours. I’ll let you know how my tried-and-true recipes work with alternate flours.

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