I'm not always a fan of bananas... they usually end up getting frozen simply because we can't eat them all before they get super ripe.
Yesterday's batch of super ripe bananas were added to these breakfast muffins. After cleaning the kitchen yesterday it was time to bake. Originally I wanted to make a pound cake. My dad called me on Saturday thanking me for sending him my great-grandma's pound cake recipe. And after that conversation I seriously wanted pound cake. (Here's a GREAT gluten free pound cake... just in case you have a craving now!)
But in the interest of something a bit healthier with fewer carbohydrates... and my constant need to have something quick for breakfast, I came up with these banana muffins.
These are simple muffins. No added nuts or chocolate (such a pity...), but they are delicious by themselves. Feel free to indulge on the recipe as you see fit. I chose to use almond flour in this recipe for convenience, and because it's such a fantastic naturally gluten free, low carbohydrate flour to use. For a great selection of the best gluten free almond flour recipes, please visit Elana's Pantry. I've already pre-ordered her new cookbook and I can't wait until it's published!
Please share your variations of these simple banana muffins in the comments below!
Banana Spice Muffins
Gluten Free, Soy Free, Casein Free
Created by: Carrie @ http://www.gingerlemongirl.com
Dry Ingredients
3 cups almond flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
Wet Ingredients
1 teaspoon bourbon vanilla extract
1/2 cup agave nectar -or- sugar
2 large bananas, mashed
3 eggs, whisked
3 tablespoons oil (I used grapeseed)
Directions
Preheat oven to 350 degrees. Line a muffin pan with paper liners and spritz with nonstick cooking spray, set aside. Whisk dry ingredients together in a large bowl and set aside. In another bowl, mash bananas. Add agave nectar or sugar. Mix in eggs, oil, and vanilla. Mix wet ingredients into dry ingredients. Spoon batter into lined muffin pans until they are at least 3/4 full. Makes 12-14 large muffins. Bake for 18-25 minutes until a toothpick inserted in the middle comes out clean. Let cool on a wire rack. Store in airtight container in refrigerator. These are moist muffins.
Printer friendly recipe.
