Since I have re-dedicated myself to the Specific Carbohydrate Diet, I have, once again, developed an issue with nuts. I don’t mean that I am sensitive to them, I mean that I cannot stop myself from eating them. And then eating more of them. And then eating even more of them. I LOVE nuts. Pretty much any kind.
It becomes a problem for me because I just eat too much of them.
And then, I want to bake with them.
And then, I eat the entire batch.
This recipe is truly delicious. The muffins are sweet, but not too sweet, moist, and light. This recipe will make 12 muffins
4 ripe bananas
4 T melted butter
⅓ cup honey
2 ½ cups almond flour
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
Lightly grease a muffin tin (or tins). I lined mine with paper, but I’m not sure if you need to or not. You could try without and see if they let loose from the pan or not.
Preheat your oven to 350
In a large bowl, mix together the almond flour and the baking soda. Add in the cinnamon and nutmeg and stir well. Add in the melted butter, honey, and eggs and stir until it becomes a paste-like consistency.
Break the bananas into pieces and smash them into the mixture. I actually used a potato ricer for this so that the bananas were fully incorporated into the mixture. This will make the mixture much wetter and more like a batter.
Add the batter into your muffin tins and bake at 350 for 30-35 minutes or until the center is cooked through and the top is golden brown.
Try to just eat one!
These look a lot better than my concave ones. I will try this for the next batch!
These are definitely a family favorite. But even if they don’t look good, they will still taste yummy!