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Gluten-Free, Banana, Almond Muffins
Servings: yields 12
Preparation Time: 10 minutes
Ingredients:
- 3 eggs
- 1/3 cup raw honey
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup heavy cream
- 4 tablespoons coconut oil or butter, melted
- 3 overripe bananas, mashed
- 2 cups homemade almond flour*
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
Topping:
- 2 tablespoons almond flour
- 1/4 teaspoon freshly grated nutmeg
Directions:
Preheat oven to 375 degrees F.
Whisk eggs and honey together in a large bowl until well combined. Add extracts, cream, butter/coconut oil, and bananas and whisk until well mixed.
Add remaining ingredients and mix until well combined.
Mix topping ingredients together. Divide muffin batter between 12 paper-lined muffin cups and sprinkle with topping.
Bake in preheated oven for 20–25 minutes or until toothpick inserted into center comes out clean.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Recipe courtesy of Sarah Shilhavy
