Gluten Free Macadamia Nut Banana Muffins
Based on Alana Amsterdam's Banana Blueberry Muffins from "The Gluten-Free Almond Flour Cookbook", p14; makes about 18 muffins.
2 1/4 cups blanched almond flour from Honeyville
1/4 tsp salt
1 1/2 tsp baking soda
2 Tbsp Napoleon extra virgin olive oil
2 cage free organic extra large eggs
2 cups mashed ripe bananas (about 4 very large bananas)
3/4 cup chopped Royal Hawaiian Orchards macadamia nuts
Preheat oven to 350°F.
In a large bowl, combine the almond flour, salt, macadamia nuts, and baking soda.
In a 1 quart measuring cup mash bananas, add olive oil, and 2 eggs. Mix well.
Pour wet ingredients into the dry ingredients. Mix well.
Spoon into paper lined muffin tin.
Bake for 30-35 minutes. Let muffins cool in the pan.
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