Banana Muffins

Gluten-free and lactose-free, these muffins are delicious and gentle on your stomach. Banana is also easy to digest. Eat plain, buttered or in a sandwich! Try peanut butter and strawberry jam or peanut butter and banana.

Ingredients:

• 3 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1 cup chopped pecans or walnuts (optional)
• 1/3 cup honey
• 1/2 cup Yogurt
• 1 ripe banana, mashed
• 1/2 tsp pure vanilla extract
• 3 eggs
• Extra cinnamon (optional)

Steps/Methods:

1. Preheat the oven to 350 degrees F (180 degrees C).
2. Line a muffin tin with large baking cups.
3. Combine the almond flour, baking soda, cinnamon and salt.
4. If you’re using nuts, add them at this point.
5. In a separate mixing bowl, combine the honey, yogurt, banana, vanilla and eggs.
6. Add the dry ingredients to the wet and mix well.
7. Evenly fill each baking cup with the batter.
8. Sprinkle each muffin with cinnamon (optional).
9. Bake until a toothpick inserted in the center of a muffin comes out clean, approx. 18 to 20 minutes.

Additional Tips:

• 3 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1 cup chopped pecans or walnuts (optional)
• 1/3 cup honey
• 1/2 cup Yogurt
• 1 ripe banana, mashed
• 1/2 tsp pure vanilla extract
• 3 eggs
• Extra cinnamon (optional)