One of the many food blogs I read is Elana's Pantry . When I need to focus on eating healthy and gluten free I can always count on finding a great recipe to try at Elana's Pantry. Most recently I made her Pumpkin Pie Muffins and they turned out so good I was inspired to come up with a way to use the quickly fading bananas on my countertop. The results are these fabulous muffins.
Gluten Free Casein Free Banana Almond Butter Muffins
1 ¼ c. + 2 T. Honeyville Grain's Blanched Almond Flour
2 T. arrowroot powder
¼ tsp. baking soda
scant ¼ tsp. salt (omit if almond butter is salted)
¼ c. agave nectar
1 ripe banana, peeled and mashed
¼ c. almond butter
2 eggs
¼ c. chocolate chips or chopped nuts (optional)
2 T. arrowroot powder
¼ tsp. baking soda
scant ¼ tsp. salt (omit if almond butter is salted)
¼ c. agave nectar
1 ripe banana, peeled and mashed
¼ c. almond butter
2 eggs
¼ c. chocolate chips or chopped nuts (optional)
Mix first 4 ingredients together, in a separate bowl mix remaining ingredients. Combine the 2 mixtures stirring just until well combined. Fill muffin cups (lined with papers and sprayed with oil) 2/3 full and bake at 350 degrees for 30 minutes. Makes 6-7 muffins.
1 comment:
looks great but unfortunately that kind of flor dont exsist here. However I enjoy this blog for getting ideas of glutenfree recipes as I have a son who needs that
christina, sweden
Post a Comment