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Banana nut, grain-free muffins

01 May

When I started my gluten-free diet, I realized that those gluten-free breads, treats and baking mixes are filled with questionable ingredients… as a general rule I do not eat things with ingredients I can’t pronounce or I wouldn’t normally keep in my pantry.

So here is a gluten-free treat made with real food.

Ingredients:

1.5 C Almond Meal
1 tsp baking soda
1 tsp baking powder
3 very ripe bananas
Dates to taste…. I used about 12
2 tsp Cinnamon
3 eggs
1 tbsp of vanilla extract
2 tbsp Almond Butter
1 cup of chopped Walnuts

Preparation:

  • Heat oven to 375 degrees.
  • Blend all ingredients together except for almond flour and walnuts.
  • Transfer to a bowl and mix in the rest of the ingredients..
  • Grease muffin molds of line with cupcake paper liners, pour batter and bake for 20 minutes or until you can stick a knife in them and the knife comes out dry (it will be oily but with no lumps of dough).

These muffins don’t raise as much as the wheat flour ones, so fill the mold a little more that you normally would.
They freeze well, so keep some in your freezer and bring along to birthday parties or any other situation where you might be tempted to indulge in less than healthy choices.

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11 responses to “Banana nut, grain-free muffins

  1. KnowGluten_Jodi

    May 2, 2012 at 12:54 am

    These look fantastic! What’s the texture like?

     
    • mypurepantry

      May 2, 2012 at 1:00 am

      If you are using blanched almond flour they are very moist and fluffy, if you are using natural almond flour they are a bit more dense and corse

       
      • KnowGluten_Jodi

        May 2, 2012 at 2:29 am

        Thanks! I’ll be trying these soon.

         
  2. Mo

    May 2, 2012 at 7:51 am

    How many muffins does this make? I’m trying to get an idea of how many carbs are in each muffin.

     
    • mypurepantry

      May 2, 2012 at 7:54 am

      about 11 or 12 regular sized muffins. thanks for the question. I’ll add that info to the post

       
      • Mo

        May 2, 2012 at 8:33 am

        Thank you. With a few less dates (10 instead of 12) it comes out to 12g per muffin. Think I’m gonna try this one this weekend.

         
  3. Nicole ABBOUD

    May 2, 2012 at 8:14 am

    Sounds yummy! Can u post more ideas utilizing the almond meal and almond butter since I’ll have to purchase that? Great job stating healthy

     
    • mypurepantry

      May 2, 2012 at 8:23 am

      I only bake with almond and coconut flour so there will be plenty of opportunities to use it. The almond butter tastes great as a celery dip or in almond butter / raw honey sandwiches

       
  4. Lael

    May 4, 2012 at 6:40 pm

    These were great! Already made them twice….my boys didn’t give me a chance to freeze!

     
  5. Nella Vanessa

    May 15, 2012 at 10:04 pm

    Thank you Denise for these wonderful recipes. I made the cupcakes and the rawtella for my sisters bday. I am not big in baking but I was amazed on how good and guilt free they were. I look forward trying more of your recipes 🙂

     

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