Who doesn’t love a good MUFFIN? I am not strictly Gluten-Free in my meal plan, but with a large number of my family being Celiac, over time I have discovered the LESS gluten I eat, the better I feel. When I have a good recipe that isn’t super complicated, I tend to make it a lot and share it with everyone.
I won’t bore you with the origin story of muffins or the history of bananas, just make them and enjoy!
Makes 9 Muffins – 1 muffin is a serving – Following the Portion Fix Container system? Container count is One Purple – One Blue
2 large eggs, lightly beaten
1 cup mashed ripe banana (approx. 2 medium bananas)
1 Tbsp. unsalted organic grass-fed butter, melted
1½ cups almond flour
¾ tsp. baking soda, gluten-free
1 dash sea salt (or Himalayan salt)
½ cup chopped apple (one medium apple, I like Honey Crisp or Pink Lady)
MANY DASHES of Apple Pie Spice. By “many” I mean, per your preference, of course, but these aren’t super good without the extra oomph of the pie spice. You can also do cinnamon and nutmeg if you prefer.
1. Preheat oven to 350° F.
2. Line muffin pan with nine muffin papers and lightly coat with spray on the INSIDE of the muffin paper. This is important. Otherwise, they just stick like crazy and you will have a sad, crumbled mess.
3. In a stand mixer or with a hand mixer, beat the eggs for about a minute, then beat in banana, and drizzle butter in a medium bowl. Continue mixing at higher speed until creamy.
4. In a separate bowl, combine almond flour, baking soda, and salt in a medium bowl; mix with a wire whisk to evenly distributed ingredients.
5. Add almond meal mixture to egg mixture; mix until blended.
6. Fold in apple; mix until just blended.
7. Divide batter evenly between prepared muffin cups, ¾ full (approx. ¼ cup).
8. Bake for 18 to 22 minutes, or until golden brown and toothpick inserted
into the center comes out clean.
9. Transfer muffins to rack; cool.0