Gluten-Free Muffins (Print Format)
Soft almond flour banana muffins that are gluten-free, paleo-friendly, naturally sweetened, and mixed fast in a blender.
# Ingredients:
01 -
Spray for non-stick cooking.
02 -
1/4 cup of dark chocolate bits.
03 -
3 full cups of almond flour.
04 -
A little pinch of salt, around 1/4 teaspoon.
05 -
A half teaspoon of baking powder.
06 -
A full teaspoon of baking soda.
07 -
A teaspoon of ground cinnamon.
08 -
One teaspoon of real vanilla.
09 -
Three big eggs.
10 -
3 large bananas with brown dots on the peel.
# Steps:
01 -
Set your oven to heat at 350°F, and lightly spray a silicone muffin pan to keep the batter from sticking.
02 -
Throw bananas, eggs, vanilla, salt, spices, and rising agents into a blender, and blitz until it's lump-free.
03 -
Toss in your almond flour and run the blender just enough to mix it. Fold in the chocolate bits by hand.
04 -
Scoop the batter evenly into the muffin pan, bake 25-30 minutes. They're done when golden and a toothpick comes out clean.
05 -
Leave them to rest for about 20 minutes before you dig in!
# Tips:
01 -
Choose bananas that are super ripe, almost mushy.
02 -
Don't store in an airtight container—leave loosely covered.
03 -
Keep frozen for up to three months easily.
04 -
Start checking for doneness at 17 minutes.