GFCF Banana Almond Butter Muffins

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)

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.

GFCF Soft Chocolate Chip Cookies

These cookies are the best I have ever made. I have searched for a soft cookie that will keep for a few days and has some nutrition in it. Note that not all almond flours are equal. Honeyville's is very fine and makes a great GF flour that is full of protein and fiber, some other brands I have tried give a grainy texture to the final product. I will be posting a muffin recipe also made with almond flour shortly.

2 1/4 c. Honeyville Grain blanched almond flour
3/4 c. brown sugar
1/4 c. arrowroot powder
1/2 tsp. salt
1/2 tsp. baking soda

1/2 c. grapeseed oil
1 T. vanilla
1 egg

1 c. chocolate chips

Combine dry ingredients, in a seperate bowl thoroughly mix wet ingredients. Combine the two mixtures and add 1 c. chocolate chips (check these to make sure they are GF and CF). Drop by teaspoon onto parchment lined cookie sheet. Bake at 350 degrees for 7 minutes or until barely golden. Cool and remove from cookie sheet. Store in an airtight container.