GLUTEN FREE BANANA MUFFINS WITH ALMOND FLOUR RECIPES
ALMOND FLOUR BANANA NUT MUFFINS (GLUTEN FREE) - THE LEMON ...
Light, hearty and perfectly moist, these gluten-free banana nut muffins taste are high in protein, low carb and oh-so-delicious.
Provided by Liz DellaCroce
Categories Baked Goods Breakfast Snack
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12
Number Of Ingredients 10
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, and vanilla 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 bananas and walnuts.
- 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 cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 207 kcal, CarbohydrateContent 13 g, ProteinContent 7 g, FatContent 16 g, SaturatedFatContent 2 g, CholesterolContent 35 mg, SodiumContent 92 mg, FiberContent 3 g, SugarContent 8 g
ALMOND FLOUR BANANA NUT MUFFINS (GLUTEN FREE) - THE LEMON ...
Light, hearty and perfectly moist, these gluten-free banana nut muffins taste are high in protein, low carb and oh-so-delicious.
Provided by Liz DellaCroce
Categories Baked Goods Breakfast Snack
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12
Number Of Ingredients 10
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, and vanilla 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 bananas and walnuts.
- 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 cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 207 kcal, CarbohydrateContent 13 g, ProteinContent 7 g, FatContent 16 g, SaturatedFatContent 2 g, CholesterolContent 35 mg, SodiumContent 92 mg, FiberContent 3 g, SugarContent 8 g
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