These tasty little muffins are easy to make and they freeze beautifully. Simply reheat in the toaster oven or oven (not the microwave)
Gluten-Free Banana Nut Muffins
by Amy Love, Real Food Whole Health
Ingredients:
3 ripe bananas, peeled (organic is best)
2 tsp organic vanilla extract
4 pasture-raised, organic eggs
1 TBL pure maple syrup (optional)
6 TBL grassfed butter (or coconut oil) lightly melted, cooled slightly
3 cups blanched almond flour
½ c. chopped nuts (pecans or walnuts are good) (soaked/dehydrated are best)
Directions:
Preheat oven to 325 F.
In a large glass bowl, smash peeled bananas with a fork or potato masher until fairly smooth.
Add vanilla extract, eggs and maple syrup. Mix well.
Add butter (or coconut oil) and mix to combine.
Slowly add almond flour and chopped nuts and mix very well.
Spoon into parchment muffin cups in muffin tin and smooth out top slightly with fingers.
Bake for 25- 30 minutes or until tops are slightly browned and toothpick comes out fairly clean.
Serve warm with lots of fresh grassfed butter.
Makes 12 large muffins.
Notes:
On GAPS or low-carb? Simply omit maple syrup.
These muffins look absolutely yummy! I’ve made a variation on this recipe before and the almond flavor and the banana go extremely well together. Thank you for sharing your creativity at Monday Mania! 🙂
Yum! I love the flavor of almonds in just about anything, lol- so I completely agree with you. Thanks for hosting MM, it’s such a great way to connect with others and discover new recipes and ideas!
These muffins look absolutely yummy! I’ve made a variation on this recipe before and the almond flavor and the banana go extremely well together. Thank you for sharing your creativity at Monday Mania! 🙂
Yum! I love the flavor of almonds in just about anything, lol- so I completely agree with you. Thanks for hosting MM, it’s such a great way to connect with others and discover new recipes and ideas!
I love banana bread or muffins, my only question is what do you mean with soaked or dehydrated walnuts/pecans. I mean nuts are always in dry form or not? Thanks for your reply 🙂
Hi Simi,
Thanks for your comment. I meant to link that to a post that explains it better. Nuts, seeds and grains have phytates (anti-nutrients that block absorption of minerals) and should be soaked in salted water and then in the case of nuts for use in these recipes, dehydrated at a low temperature to bring back to a crispy state. So you buy regular raw nuts at the store (not roasted). You soak them in a salted water. (I remove skins on my almonds) Then you dehydrate them and they are ready to eat or grind into flour. Here is a very informative article http://www.westonaprice.org/food-features/1893-living-with-phytic-acid.html I will also be posting a short how-to guide soon.
Thanks so much for visiting our blog and for your question. In the meantime, you can make the muffins with blanched almond flour (I use Honeyville) as the skins have been removed by steam (no chemicals).
I love banana bread or muffins, my only question is what do you mean with soaked or dehydrated walnuts/pecans. I mean nuts are always in dry form or not? Thanks for your reply 🙂
Hi Simi,
Thanks for your comment. I meant to link that to a post that explains it better. Nuts, seeds and grains have phytates (anti-nutrients that block absorption of minerals) and should be soaked in salted water and then in the case of nuts for use in these recipes, dehydrated at a low temperature to bring back to a crispy state. So you buy regular raw nuts at the store (not roasted). You soak them in a salted water. (I remove skins on my almonds) Then you dehydrate them and they are ready to eat or grind into flour. Here is a very informative article http://www.westonaprice.org/food-features/1893-living-with-phytic-acid.html I will also be posting a short how-to guide soon.
Thanks so much for visiting our blog and for your question. In the meantime, you can make the muffins with blanched almond flour (I use Honeyville) as the skins have been removed by steam (no chemicals).