A recipe that uses Ripe Bananas? Who doesn’t like that!? This recipe literally takes 30 minutes from start to finish! Gluten-Free, Oil-Free, FULL of flavor! A banana/cinnamon party in my mouth with an almond crunch! I had to take it away from hubs because because he ate like half of them in one sitting! Thats Usually a good sign though…. This is an Amazing twist on a banana bread breakfast muffin for #BrunchItOnSundays. Lower in calories and fats, you need to give this a shot. This just happened in our kitchen and here is what I did:
Paleo Almond Banana Muffins
½ cup almond meal
½ cup amaranth flour or GF oat flour
¼ cup ground flax seed
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons palm coconut sugar
2 large super ripe bananas, mashed
¼ cup unsweetened apple sauce
2 tablespoons local honey
3 egg whites
1 teaspoon vanilla
¼ tbsp cinnamon or 3 drops of cinnamon bark essential oil
¼ cup chopped almonds
½ cup chopped pecans
2 tbsp silvered almonds to sprinkle over the top
Preheat oven to 350 and grease muffin pan.
Combine all dry ingredients in a large bowl. In a smaller bowl, combine mashed banana and rest of wet ingredients.
Gently stir the wet ingredients into the dry until just combined, scraping the sides. Fold in the the nuts if you chose to use them. Pour batter into prepared muffin pan, sprinkling silvered almonds over the tops. 18-20 minutes. Done when golden brown and toothpick comes out clean.
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