OHHH happy day.
We love banana bread, but currently the Mr. cannot eat gluten or sugar.
And bread cravings are particularly strong when you are told you can’t have it, right?
So I accumulated a bunch of bananas and went on a mission. My apron got so messy this weekend, which is always a good sign.
BANANA NUT ALMOND FLOUR MUFFINS
1 + 1/2 cup almond flour
1 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
2 ripe bananas, mashed
1/4 cup honey, heaping
1/2 cup walnuts, chopped *optional
*use little cupcake tins OR grease cupcake pan
With a hand mixer, combine banana, eggs, and honey. Separately, combine flour, baking soda, salt, and cinnamon. Then mix dry and wet. Stir in walnuts just before baking.
Pour batter into 12 muffin cups, filling them about 2/3. Bake for 18 minutes. Let them cool a bit.
We love them for breakfast with a little spread of butter, and a full hot cup of coffee.
Which is my actual current situation, while writing this morning. It’s a good situation.
We most often brew pour-overs, except today is an Espresso morning with the stovetop Bialetti, cause I’m covering a shift at the therapy clinic and opted for extra fuel in the blood.
In a dream world there would be a never ending surplus of guilt free, gluten free, dairy free, sugar free banana muffs, so I’m trying to keep these ingredients on hand for spur of the moment baking seshs, on repeat.
Cheers to a great week!
from my Tiny Kitchen,