I've been a baking fool since I learned how to work with almond and coconut flours. It's quick and easy to whip up a batch of muffins in the morning while I drink my coffee, and the bonus is the muffins double as lunchbox and ABA therapy snacks.
This morning I made these delicious banana bread muffins. The recipe is actually a banana bread recipe, but I adjusted baking time for muffins. I'll include both directions below.
From Cooking for the Specific Carbohydrate Diet by Erica Kerwien
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup almond flour
1/4 cup coconut flour
2 tablespoons of oil (I use almond oil)
2 very ripe, mashed bananas
1/4 cup honey
1/2 cup chopped walnuts (optional)
Preheat oven to 350F/175C. Grease a 5X8 or smaller loaf pan or line muffin tins.
Using a whisk or fork, blend the dry ingredients in a large bowl.
In a separate bowl, mix oil, eggs, mashed bananas and honey. Add the wet ingredients to the dry and mix well.
Pour the batter into the loaf pan or muffin tins. Bake the loaf for 40 minutes or until the sides and top are browned and a toothpick inserted into the middle comes out clean. If making muffins, baking should take 18-20 minutes.
Cool and enjoy! Store in the refrigerator up to two weeks.
Heather Anderson is a natural health educator, writer, blissfully happy autism mom, fintech marketer and lover of life in Southern California.
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