Almond Flour Banana Muffins With Cinnamon Streusel 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 WITH CINNAMON STREUSEL (GLUTEN-FREE)

Steps:

• Preheat the oven to 350 F. Line a muffin tin with paper liners.

KITTENCAL'S BANANA-ALMOND MUFFINS WITH ALMOND STREUSEL

Steps:

• Set oven to 350 degrees F.
• For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips, then add in the finely chopped almonds; set aside.
• Line 12 regular muffin tins with paper liners.
• In a medium or large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
• In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) add in the mashed bananas, mix until just blended.
• Using a wooden spoon mix in the flour mixture until JUST blended (the batter will be lumpy).
• Mix in the chopped almonds.
• Divide the batter evenly between 12 muffin tins, then sprinkle the topping mixture on top of each muffin.
• Bake for about 20 minutes, or until muffins test done.