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.
Easy, good, quick, and my husband loves them. I’ll be making them again!
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
Ingredients:
2 teaspoons coconut oil
3 1/2 cups almond flour
1 teaspoon salt
1 teaspoon baking soda
2 large ripe bananas
2 large eggs
1/4 cup coconut oil, melted and cooled .
Directions :
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.
source : allrecipes.com
