Friday, March 28, 2014
almond flour banana muffins
Well, it turns out today Raffa's appetite was back (thank gawd!) but these muffins were amazingly delicious and a hit nonetheless. John and I are scarfing them down too.
ALMOND FLOUR BANANA MUFFINS
2 1/2 cups almond flour
3/4 tsp baking soda
1/2 teaspoon sea salt
1 large banana mashed, ripe or overly ripe is best
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vinegar (white or apple cider)
large handful chocolate chips (optional)
Preheat the over to 350 degrees. Line a muffin pan with muffin cups.
Mix the dry ingredients together with a whisk.
Mix the wet ingredients together with a whisk.
Combine the wet and dry mixtures; stir until combined.
Fold in chocolate chips (I opted to make some muffins with chocolate chips and some without so I didn't fold in the chips until after I had put some batter into the muffin pan).
Fill the muffin cups, about even with the top of the muffin cup. You should have enough batter for about 10-11 muffins.
Bake for 14-18 minutes or until lightly browned and toothpick inserted comes out relatively clean.
Devour and smile.
Recipe adapted from Power Hungry.