I embarked on a new phase of my autoimmune journey when I decided to go grain free and gluten free. This was something that initially made me cringe – I love food! But finding and perfecting delicious recipes like this makes it all worth it 🙂 Please adjust recipe for what best works for you. I hope you enjoy!

Ingredients

  • 2 1/2 cups of almond flour* 
  • 1 1/4 teaspoons of baking soda*
  • 2 teaspoon of cinnamon 
  • 1/2 teaspoon of xathan gum*
  • 1 tablespoon of apple cider vinegar 
  • 2 tablespoons of honey 
  • 2 tablespoons of maple syrup (you can also use Blue Agave Nectar)
  • 1 teaspoon of vanilla 
  • 2 eggs 
  • 2 mashed bananas (the riper the better!)
  • 2 tablespoons of coconut oil 

Instructions

*I use Bob’s Red Mill Gluten-Free products where noted

Mix dry ingredients together in a bowl, then slowly mix in wet ingredients. Once combined, pour mixture into muffin tins (or pour entire mixture in a loaf tin for banana bread). Feel free to add small amount of almond milk if mixture is too dry.

Bake at 350° F for 25 minutes. Let muffins cool then enjoy!

 

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