This is a delicious way to use your very ripe bananas.

33/4 cups blanched almond flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

3 medium eggs

2 very ripe medium bananas, peeled and cut into 2-inch pieces

1/2 cup clover honey

1 teaspoon natural unsweetened vanilla extract

3/4 cup coarsely chopped walnuts or pecans, divided


Preheat oven to 325∞ F.  Position rack in the upper third of oven.  Line a 12-cup muffin pan with paper cups.

In a medium bowl, combine almond flour, baking soda and salt, breaking up any lumps of flour.  Make a well in the center of mixture.  Set aside.

Using a blender, mix eggs, bananas, honey and vanilla until well blended.  Pour into the center well of dry ingredients; mix gently until blended.  Fold in 1/2-cup nuts.  Fill muffin cups; gently press the remaining nuts into the tops.

Bake 30 to 35 minutes or until a toothpick inserted into the center comes out clean.  Cool in pan 5 minutes before removing to a rack to cool completely.

Yield:  12 Muffins

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