These delicious muffins are GRAIN FREE and low in SUGAR!
Banana Muffins Recipe:
Adapted from the Gluten-Free Almond Flour Cookbook, by Elana Amsterdam, ISBN 978-158761-345-6
3 cups almond flour
1/4 teaspoon sea salt
1 1/2 teaspoon baking soda
2 tablespoons coconut oil
3 large organic eggs
2 cups mashed ripe bananas
Combine dry ingredients. Wisk together eggs and oil. Stir wet and dry together. Mix in bananas.
Bake at 335 in paper liners for approx. 40 min or until done in the center. Muffins will be doughy in the center if not baked completely. Too high of temperature will make the bottoms burn. After a batch or two, you can adjust the oven temperature and baking time to make them PERFECT! They freeze great!