As promised, here is a delicious recipe for you for this week! Brett likes all the muffins I’ve made so far, but he has said that these are his favorite! They really are delicious! I like to eat them with sliced strawberries and blueberries! The muffins alone are perfect for an “on-the-go” breakfast!
3 c almond flour
4 tablespoons ground flaxseed
2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/8 tsp nutmeg
1/8 tsp salt
4 very ripe bananas, mashed
2 tablespoon honey
2 tablespoon olive oil
1 teaspoon vanilla extract
2/3 c chopped walnuts, plus (optional)
Preheat oven to 375 degrees. Place muffins cups in muffin tin and set aside.
In a food processor, combine almond flour, flaxseed, cinnamon, baking soda, baking powder, nutmeg, and salt.
Add the mashed bananas, eggs, honey, vanilla and olive oil – mix well.
Add in chopped walnuts and stir (optional).
Fill the baking cups about 3/4 full. Sprinkle a few chopped walnuts over each cup. Bake muffins for 21-23 minutes or insert a toothpick into the center and if it comes out clean, it’s time to remove.
Let cool for 5-10 minutes and enjoy!
Makes 12-18 muffins