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Almond Muffins (Gluten Free)

Adapted from The Cancer Fighting Kitchen
 

Ingredients:

  • 1 ½ c. almond meal
  • ½ c. brown rice flour
  • 1 T. baking powder
  • 1/8 t. sea salt
  • ¼ c. maple syrup
  • ½ c. mashed banana (2 small or 1 ½ medium)
  • ¼ c. milk
  • 2 eggs
  • ¼ c. olive oil
  • 1 ½ t. almond extract
  • ½ t. vanilla extract

Directions:

  1. Prepare muffin tins with paper baking cups or by generously greasing.
  2. Combine first four ingredients and whisk to combine.
  3. In separate bowl, combine all other ingredients and whisk until smooth.
  4. Add wet mixture to dry mixture and mix well with spatula.
  5. Pre-heat oven to 350 degrees.
  6. Spoon batter into muffin cups.
  7. Bake for 13 to 15 minutes for mini muffins, or 20 minutes for large muffins.
  8. Immediately turn onto rack to cool.

Servings: 36 mini or 12 large muffins