A friend of mine gave me this recipe a while ago and I cannot keep them in the house! They are simple, delicious, and easy to make! These banana muffins use only bananas to sweeten and almond flour for added nutrition! You can add chocolate chips for an added bonus!
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
Mix bananas, butter, and egg together in a mixing bowl. Stir in almond flour, pastry flour, baking soda, and salt until blended.
Fill the prepared muffin tin evenly with batter.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Per Serving: 184 calories; protein 3.5g; carbohydrates 17.3g; fat 12.2g; cholesterol 35.8mg; sodium 178.6mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.