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Gluten Free Banana Muffins

Sometimes you just want a  muffin that tastes like fall.  This banana muffin has a hint of pumpkin pie spice and the nutty texture of almond flour.  This muffin completes a perfect duo for your coffee on a cool morning. 

2 cups almond flour
1/2 cup rice flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs at room tempature
1/4 cup grapeseed oil
1/4 cup honey
3 ripe bananas, mashed
2 teaspoons vanilla extract
7 drops vanilla cream liquid stevia

Preheat oven to *350 and grease your muffin tin.  Add all the dry ingredients to your mixing bowl and lightly mix.  Add all your wet ingredients to your dry ingredients and mix on high for about 1 minute.  Pour your batter into your prepared muffin tin and bake for about 15 minutes, or until lightly brown.  The carb count on these muffins come to a total of 229g I made 13 muffins and it came out to 17g of carbs per muffin.  Not too bad (there are three bananas in there, each banana is around 23g carbs.)

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