ALMOND FLOUR BANANA MUFFINS RECIPES
ALMOND FLOUR BLUEBERRY MUFFINS - THE LEMON BOWL®
Light, nutty and moist - these gluten free blueberry muffins taste amazing and are high in protein and low carb. Perfect for morning breakfast!
Provided by Liz DellaCroce
Categories Baked Goods Breakfast
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 and line 12 muffin tins with baking cups.
- In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
- With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
- Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
- Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
- Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
- Bake for 25 minutes then let cool on a cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 168 kcal, CarbohydrateContent 11 g, ProteinContent 5 g, FatContent 12 g, SaturatedFatContent 1 g, CholesterolContent 27 mg, SodiumContent 89 mg, FiberContent 2 g, SugarContent 7 g
KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS - NYT COOKING
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
Provided by The New York Times
Total Time 40 minutes
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
- For the muffins, in large bowl, combine dry ingredients. Set aside.
- In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
- Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
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