You miss bread. I get it. I do, too. Try these delicious banana bread drop muffins, using almond flour and sweetened only with bananas. No grains, no added sugar, no dairy, but you won’t believe how good these things are. Makes 12 muffins. Easily split the recipe in half for 6.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with 2 teaspoons coconut oil.
Combine almond flour, salt, and baking soda in a bowl. Mix well.
Break bananas into pieces and place in a microwave-safe bowl. Microwave until soft, about 30 seconds. Mash until creamy. Add eggs and 1/4 cup coconut oil; mix well. Combine with the almond flour mixture. Drop batter onto the prepared baking pan in biscuit shapes.
Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Allow to cool slightly before serving.
Per Serving: 290 calories; protein 9g; carbohydrates 12.9g; fat 24.2g; cholesterol 31mg; sodium 310.6mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.