Banana Almond Flour Muffins 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 350°F. Line a muffin tin with 9 muffin liners.
• In a food processor, blend the bananas, eggs, vanilla, baking powder, baking soda, nutmeg powder, cinnamon, nutmeg, and salt at medium speed until combined.
• Add the almond flour to the banana mixture and blend until well combined, scraping down the sides with spatula as necessary.
• Using an ice cream scoop or two large spoons, drop the mixture evenly into the muffin liners.
• Sprinkle the muffins with cashews, pumpkin seeds, and chocolate chips.
• Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Let the muffins cool on a cooling rack.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and lightly spray with coconut oil. Set aside.
• In a large mixing bowl, add your dry ingredients and mix well. In a high speed blender, add your bananas, egg, maple syrup, and vanilla extract, and blend until smooth.
• Add the wet ingredients into the dry ingredients. Fold through the chocolate chips and walnuts. Distribute the batter into the muffin liners. Bake the muffins for 18-20 minutes, or until golden on top and a skewer comes out clean.
• Let the muffins cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

BANANA ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Mix bananas, butter, and egg together in a mixing bowl. Stir in almond flour, pastry flour, baking soda, and salt until blended.
• Fill the prepared muffin tin evenly with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with paper cases. Slightly oil the paper cases with oil spray. Set aside.
• Peel, mash the ripe bananas on a chopping board with a fork. It's ok if there are bits of banana left. It adds moisture to the muffins. Measure 3/4 cup and place it in a mixing bowl.
• In the same mixing bowl, add eggs, vanilla extract, and melted coconut oil - make sure the oil is not too hot, or it can 'cook' the eggs. Add the stevia drops or granulated sweetener if you want to boost the sweetness of the muffins (read note 1). Whisk until the eggs are well beaten and a consistent liquid batter forms.
• Stir in the dry ingredients into the wet ingredients using a spoon to gently incorporate: almond flour, salt, baking powder, and cinnamon. The batter should be thick, moist, and look slightly grainy.
• Fill each muffin cup with about 1/4 cup of batter, smoothen the top with the back of a spoon and sprinkle sliced almond on top of each muffin.
• Bake the muffins on the center rack of your oven for 20-25 minutes or until golden brown and a pick inserted in the center of the muffins comes out clean.
• Cool the muffins down on a wire rack for a few hours before serving.

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.

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.

ALMOND FLOUR APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350°F.
• Combine wet ingredients in bowl of food processor. Pulse to beat eggs well.
• Add dry ingredients. Mix well.
• Fill paper muffin cups almost full. (Because of the lack of gluten, these muffins do not rise like wheat flour based muffins do.).
• Bake on center rack of oven for 25-30 minutes or until lightly golden and toothpick inserted in center comes out clean.
• Remove muffins from pan and cool on rack. Store in refrigerator. These freeze extremely well.
• Try the following variations in place of the applesauce and cinnamon: 1 banana and 1 teaspoon vanilla, 1 whole orange (including peel) and 1 teaspoon ginger, 1 whole zucchini or summer squash (including skin) and 1 teaspoon dried tarragon. Pulse fruits into a smooth paste before adding the other wet ingredients.