These are delish! Soft and with a nutty/buttery flavor. Really good and pretty healthy.
Perfect for a quick gluten free snack! Also, to the people that wish to substitute coconut flour for the almond flour, you will only need 1/4 to 1/3 the amount of flour called for in this recipe since coconut flour is much more absorbant. If you substitute 1:1 you will most definitely end up with dry hard lumps instead of muffins. HTH and thanks for a quick, tasty recipe!
I made these per recipe, except I had 3 rather small bananas instead of 2 large. They were ok. I do a good amount of ‘paleo’ type baking and I’ve had better, as these were very plain. They also took somewhere between 25-30 minutes to bake, they were still nearly raw at 17. I’ll make them again, but add more flavor with vanilla, cinnamon, perhaps some nutmeg. I may experiment with the base recipe, swapping pumpkin for the banana! Overall a good basic recipe texture-wise, but needs some additional flavor and a longer bake time.
Very tasty. Nice and moist. Unsuspecting people would never know it is gluten and sugar free.
I made exactly as written only I halved it to see if I liked them….they were Delicious! I’m making them again today and will make the whole recipe. This is a keeper
These are delish! Soft and with a nutty/buttery flavor. Really good and pretty healthy.
Ingredients:
2 teaspoons coconut oil
3 1/2 cups almond flour
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