Almond flour makes great muffins. Here is a current favorite, based on this banana bread recipe. Protein rich, gluten-free, and naturally sweetened. Geez, I sound like a commercial.
We are coming to the end of blueberry season here, so if you don't have fresh blueberries, frozen berries work well too. Trader Joe's has organic wild blueberries in the frozen food section. I also added extra blueberries and chopped, candied walnuts to the top of each muffin.
Ingredients (makes about 8 muffins)
- 1/4 cup of honey
- 3 tablespoons of butter, melted
- 2 eggs
- 2 very ripe bananas
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 1/2 cups of almond flour
- 1 cup of blueberries (or more)
- 2 tablespoons of chopped walnuts
Preparation
- Preheat oven to 310 degrees F.
- Mix all the wet ingredients (except for the blueberries) together in a bowl until well blended.
- Now add dry ingredients and mix well again.
- Add the blueberries and fold in.
- Add muffin liners to a muffin baking pan, and then add batter to each liner.
- Bake for 30 minutes, or until a toothpick comes out clean from a muffin. I wait until they are very brown on top.
- Cool and enjoy. I store these in the refrigerator, but you can store them outside for a few days, covered. They're great toasted for a few minutes.
I just had a disastrous first go with making coconut flour muffins. Yours look scrumptious. I think I need to try the almond flour version :)
Posted by: Hänni | September 20, 2009 at 05:02 PM
Funny - I tried it once with the same experience. I'll have to try them again sometime with a different recipe.
Posted by: Erica | September 20, 2009 at 09:25 PM
I had left over pumpkin puree from Thanksgiving so I made one batch as the recipe called, and then substituted the banana for pumpkin for the second batch. I added cinnamon, ground clove, and some nutmeg and they are delicious! I think I'll try walnut flour next time with the pumpkin to get a more nutty flavor. Thinking of throwing in some of my extra homemade SCD legal Cranberry sauce as well!
Posted by: Danielle | December 06, 2009 at 02:36 PM
I made these the other day and they were delicious! Mine did not hold up well, though--I recommend freezing them and just defrosting them as you want to eat them.
Posted by: Cathy | December 30, 2009 at 02:10 PM
I would like to know cholesterol and carbohydrates amounts in these recipes.
Posted by: Nancy | March 16, 2010 at 07:26 PM
Nancy, I'm not able to provide this info accurately, however you can use a website like this one to figure it out: http://www.nutritiondata.com/
Posted by: Erica | March 17, 2010 at 07:37 AM