• Emily Tyler

Almond Flour Banana Muffins


These little muffin are made without refined sugar or any grain.  Since there is very little honey in the recipe, the key is to use very ripe bananas – the blacker the better.  They are a great breakfast with your morning cup of coffee, add a scrambled egg and a dab of Grand Marnier honey butter – just perfect.

3 very ripe bananas

3 eggs

1 tablespoon vanilla

1 tablespoon honey

2 cups almond flour

1 teaspoon baking soda

1/2 teaspoon Kosher salt

  1. Put the bananas in a food processor and pulse until almost smooth

  2. Add the rest of the ingredients and process until smooth

  3. Divide the batter among 12 muffin cups – I use silicone cups on a cookie sheet, but you can use paper liners in a muffin pan

  4. Bake at 350 degrees for about 35-40 minutes or until the tops are golden and a tester comes out clean

  5. Cool on a wire rack, if you are using silicone cups remove them after they are cool.

  6. The muffins can be stored in the freezer – cut them in half and warm them in the toaster oven to serve

Grand Marnier Honey Butter

1/4 cup unsalted butter

1/4 cup honey

1 teaspoon Grand Marnier orange liquor

  1. Combine the above ingredients and mix until smooth

  2. Store at room temperature

#Honey #Bananas #Muffins #GlutenFree #Breakfast #GrandMarnierhoneybutter #almond #grainfree #Almondflour

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