Folks, these are amazing! I had too many ripe bananas one day and had company coming over when I decided to create this recipe. It was seriously YUMMO!
Enjoy!
Ingredients:
1 1/2 cup gluten-free flour blend (I use Bob’s red mill)
1 1/2 cups blanched almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted coconut oil
1/2 cup maple syrup
3 eggs
3 very ripe bananas mashed
2 teaspoons vanilla
2 tablespoons almond milk (More if the mixture is too dry)
Method:
- Preheat oven to 375 degrees
- Mix all dry ingredients in a large bowl.
- Mash the bananas in a medium bowl.
- To the bananas, add all the wet ingredients.
- Add wet ingredients to the dry ones and mix.
- Grease a muffin pan and add batter evenly.
- Bake for 23-30 minutes or until the knife comes out clean.
- Serve with simple frosting and throw some walnuts on top.
