Autumn's Banana Apple Muffins
1 purple 1 blue
YIELD 9 - serving size (1)
ACTIVE TIME 20
TOTAL TIME 38 min
INGREDIENTS
If you like a little more fiber and some omega-3 fatty acids, replace 1/2 c of almond flour with 1/2 c flaxseed meal.
ACTIVE TIME 20
TOTAL TIME 38 min
INGREDIENTS
- 2 large eggs, lightly beaten
- 1 c mashed ripe banana (about 2 medium bananas)
- 1 tbsp. organic butter
- 1 1/2 c almond flour
- 3/4 tsp. baking soda, gluten-free
- 1 dash sea salt or Himalayan salt
- 1/2 c chopped apple (about 3/4 medium apple)
- Preheat oven to 350
- Prepare nine muffin cups by lining with muffin tin liners or coating with spray
- Combine eggs, banana and butter in a medium bowl; mix well. Set aside.
- Combine almond flour, baking soda and salt in a medium bowl; mix well.
- Add almond meal mixture to egg mixture; mix until blended.
- Add apple; mix until just blended.
- Divide batter evenly between prepared muffin cups.
- Bake 16 to 18 minutes or until golden brown and toothpick inserted into the center comes out clean.
- Transfer muffins to rack to cool.
If you like a little more fiber and some omega-3 fatty acids, replace 1/2 c of almond flour with 1/2 c flaxseed meal.
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