When I was looking for a recipe that's gluten free and dairy free, it was hard to pick one. Pinterest is crawling with Paleo recipes raging from ingredients I've never heard of to cheating with butter. Although after reading a few of them and the comments, I think I found the best one. This recipe from Power Hungry blog is bomb dot com. I honestly did not expect them to rise and not to fall, or taste so fluffy. By far, this the best paleo recipe yet and the only thing I changed, was adding almond extract.
INGREDIENTS
- 2-1/2 c almond flour or almond meal
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3 large eggs
- 2 very ripe bananas
- 2 tablespoons honey, agave nectar or maple syrup
- 2 tablespoons coconut oil (melted) or vegetable oil
- 1 teaspoon vinegar (white or cider)
- Optional Flavorings: 1 teaspoon almond extract
INSTRUCTIONS
Preheat oven to 350F. Line 12 cups in a standard 12-cup muffin tin with paper or foil liners.
In a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
In a small bowl, whisk the eggs, banana, honey, oil and vinegar (add any extracts or zest at this point, if using).
Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using.
Divide batter evenly among prepared cups.
Bake in preheated oven for 18 to 20 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.
