After the success I had baking the gluten free soda bread recently, I’m all of a sudden motivated to try more gluten free baking. I found a recipe for low carb/low sugar, gluten free banana bread but was too hungry to wait the full 50 minutes they take to cook. So I modified the recipe to make muffins instead. In only 15 minutes I had moist, sweet muffins! These didn’t last long in my house, but with ingredients like these, you can feel good about eating a few! Another success on the baking front, even according to my gluten eating husband and daughter. Don’t let the healthy description fool you, these are rich and delicious!
3 very ripe bananas, mashed
3 eggs (use 3T ground flax seeds and 6-9T water as an egg substitue to make this recipe vegan – see flax recipe here)
1 tablespoon vanilla extract
1 tablespoon honey
¼ cup oil (**NOTE: I’ve been substituting applesauce for the oil lately and it’s even better!**)
2 cups almond flour
½ teaspoon salt
1 teaspoon baking soda
Preheat oven to 350 degrees. Mix bananas, eggs, vanilla, honey and oil together. In a separate bowl mix almond flour, salt and baking soda. Slowly add dry ingredients to the banana mixture. Scoop batter into a greased muffin tin. Bake for 15 minutes. Use a toothpick to test for doneness. Enjoy!