Almond Flour Banana Muffins

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These little muffin are made without refined sugar or any grain.  Since there is very little honey in the recipe, the key is to use very ripe bananas – the blacker the better.  They are a great breakfast with your morning cup of coffee, add a scrambled egg and a dab of Grand Marnier honey butter – just perfect.

3 very ripe bananas

3 eggs

1 tablespoon vanilla

1 tablespoon honey

2 cups almond flour

1 teaspoon baking soda

1/2 teaspoon Kosher salt

  • Put the bananas in a food processor and pulse until almost smooth
  • Add the rest of the ingredients and process until smooth
  • Divide the batter among 12 muffin cups – I use silicone cups on a cookie sheet, but you can use paper liners in a muffin pan
  • Bake at 350 degrees for about 35-40 minutes or until the tops are golden and a tester comes out clean
  • Cool on a wire rack, if you are using silicone cups remove them after they are cool.
  • The muffins can be stored in the freezer – cut them in half and warm them in the toaster oven to serve

Grand Marnier Honey Butter

1/4 cup unsalted butter

1/4 cup honey

1 teaspoon Grand Marnier orange liquor

  • Combine the above ingredients and mix until smooth
  • Store at room temperature
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2 Responses to Almond Flour Banana Muffins

  1. I’ll be sharing this recipe with my grown daughter who eats gluten-free. She keeps her eye out for this type of baked goods. Thanks!

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