Monday, April 28, 2014

Almond Flour Banana Muffins

I love the nutty taste that almond flour gives to recipes. These muffins have all that you could want in a banana muffin. They are light, airy, nutty, and packed full of that delicious banana flavor. Let me just let the recipe speak for itself....

almond flour banana muffin (1)

Almond Flour Banana Muffins
makes 12
1 ¼ cup whole almonds, roasted
1 ¼ cup rolled oats
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
2/3 cup sugar
2 eggs
3 ripe bananas
¾ cup Greek yogurt
¼ cup butter, melted
1 tbsp apple cider vinegar

Preheat your oven to 350 degrees, and oil a muffin pan. Using a high speed blender, blend the almonds and 1 cup of the oats into a flour. Stir together the oat flour, almond flour, sugar, remaining rolled oats, baking soda, baking powder, salt, and cinnamon in a large bowl. Use the blender again to blend together all the remaining ingredients. Add the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pan. Bake for 20-25 minutes, or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing to a cooling rack.


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