Almond Flour Banana Muffins Gluten Free Food

PALEO ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
• In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
• Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean.
• Remove from the oven, let cool 20 minutes and enjoy.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 425 ℉ and line your muffin tin with parchment paper liners.
• In a mixing bowl, whisk together the almond flour, salt, baking powder, baking soda, and cinnamon.
• Mash the bananas with a fork, and add them into the bowl with the maple syrup, vanilla, and eggs, mixing until a batter is formed.
• If using the optional 1/2 cup chocolate chips and/or 1/2 cup chopped walnuts OR pecans, mix these in now.
• Using a cookie scoop, scoop the dough into the lined muffin tin filling about 3/4 of the way full.
• Place the muffin tin into the oven to bake for 5 minutes. Then, lower the heat to 350 ℉ and continue to cook for about 15-18 minutes, or until they're golden brown and a toothpick comes out clean.
• Let the muffins come to room temperature before eating. The inside of the muffin will continue to set up as they cool.
• Store in an airtight container in the fridge or on the counter for 3-5 days. Or store for 2 months in the freezer.°

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350ºF. Line a 12-cavity muffin pan with cupcake liners. Set aside.
• In a medium bowl, whisk together the almond flour, arrowroot flour, ground cinnamon, baking powder, baking soda and salt. Set aside.
• Add the mashed bananas, eggs, granulated sugar, vegetable oil and vanilla extract to a medium bowl. Mix until combined.
• Add the dry ingredients to the wet ingredients and stir until combined.
• Portion out the batter equally into the prepared muffin pan.
• Bake for 21-23 minutes or until the muffins are lightly browned on top and a toothpick inserted into the center of the muffin comes out clean.
• Allow the muffins 10 minutes to cool before handling.

BANANA BLUEBERRY ALMOND FLOUR MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
• Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.