Today’s blog is a recipe (courtesy of my wonderful wife, Lissa.) These muffins are:
- Gluten free
- Grain/Flour Free
- Soy Free
- OK for most lactose intolerant people (only contains butter which is low in lactose).
- Packed with nutrients, healthy fats, protein, and unfortunately carbs (which is why this should only be an every once in a while treat!)
Here is the recipe:
5 or 6 ripe bananas, mashed well
4 large eggs, room temperature
2 tbs butter, melted and cooled
Vanilla to taste
1/4 tsp salt
1 1/2 tsp baking soda
3 cups blanched almond flour
Whole frozen cherries, defrosted, drained and cut in half
Chocolate chips (80% dark)
Heat oven to 350. Use coconut oil to lightly grease muffin tins.
Beat eggs with vanilla and butter.
In large bowl, combine flour, salt, and baking soda. Pour egg mixture into dry mixture and mix well. Add mashed bananas and mix thoroughly. Fold in cherries and chocolate chips. Spoon into muffin tin filling each cup near the top. Bake for approximately 30 minutes until golden and toothpick inserted comes out clean.
Feel free to substitute the cherries and chocolate chips for whatever floats your boat!!
it makes between 18- 24 muffins depending on how much you fill each cup. Sometimes I overfill the cups to get big muffins (but generally always more than a dozen).
Enjoy your weekends!