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.
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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