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    Peter Osborne
    Keymaster

    – Makes 12 Muffins

    – Sweetness: Low

     

    Ingredients:

    – 3 Cups blanched almond flour

    -1/4 teaspoon sea salt

    -1 1/2 teaspoon baking soda

    -2 tablespoon grapeseed oil

    -3 large eggs

    -2 cups  (4 to 5) mashed very ripe banana

    -1 cup frozen blueberries

     

    How to:

    Preheat the oven to 350 F. Line 12 muffin cups with paper liners.

    In a large bowl, combine the almond flour, salt, and baking soda. In

    a medium bowl, whisk together the grapeseed oil and eggs. Stir the

    wet ingredients into the almond flour mixture until thoroughly combined.

    Stir the bananas into the batter, then fold in the blueberries, Spoon

    the batter into the prepared muffin cups.

    Bake for 35 to 40 minutes, until the muffin tops are golden brown and a

    toothpick inserted into the center of a muffin comes out clean. Let the muffins 

    cool in the pan for 30 minutes, then serve.

     

    Recipe by: Patricia and Casey Musser Smile

    In the Gluten Free Meeting, April 02,2011

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