Almond Flour Banana Muffins

 

Looking for some tasty snacks that don't pack a huge sugar rush?  My good friend recommended that we try almond meal. These muffins were yummy, just sweet enough with a little salt taste and filling.  The girls could eat them in the evening and we didn't have to worry about a huge running frenzy afterward!  They also made a great breakfast along with some fruit.  You can taste the butter used in the batter so there is no need to add any.  I may even try to half or omit the butter next time.  Enjoy!

Ingredients
3 cups blanched almond flour or almond meal
1 tsp baking soda
1/4 tsp sea salt
1/2 tsp baking powder
1 tsp cinnamon
3  eggs or pasteurized egg product
2 large or 3 medium very ripe bananas, mashed
1/3 cup honey or maple syrup, use less if the bananas are very ripe and sweet
1/4 c up melted butter
1 tsp vanilla extract
1/4 c up or so chopped pecans

Recipe

1. Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers.
2. In large bowl whisk almond flour, baking soda, salt, baking powder and cinnamon together
3. In medium bowl mix eggs, bananas, honey, butter and vanilla together until combined.
4. Add wet ingredients to dry ingredients and mix just until combined.  Do not overmix.
5. Fill muffin cups and top with chopped nuts.  Bake 20 minutes for muffins and 12-15 minutes for mini muffins.  Or until toothpick inserted in the center comes out clean.
6. Cool for one minute in the pan then remove to wire rack to finish cooling.

Recipe inspired by 

This recipe inspired by justapinch.com

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This recipe inspired by nuts.com

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