Also, freezing the muffins for a couple of days really improves the flavor and texture.
3 c. (12 oz.) blanched almond flour
1/4 t. plus a pinch of salt
1 1/2 t. baking soda
2 T. grape seed oil
3 large eggs
2 c. (17 oz. weight) mashed bananas (4-5 very ripe, but not black, bananas – don’t skimp)
1 – 1/2 c. fresh or frozen blueberries
Optional: add 1 c. chopped walnuts; 1 c. strawberries, large dice; and reduce blueberries to 1 c.
Preheat oven to 350 degrees
Line 12 muffin cups with liners (foil works best as the batter is very wet)
Quickly spritz liners with cooking spray
In large bowl, whisk almond flour, salt, and baking soda
In medium bowl, lightly whisk oil and eggs
Stir wet ingredients into dry ingredients until thoroughly combined
Stir in bananas, then fold in blueberries
Spoon the batter in prepared muffin cups – they will be big, but smaller ones seem to cook too dry
Bake 35 minutes, until muffin tops are golden brown
They will seem like they are not completely done, but the flour absorbs the liquid eventually – if you overcook, they will be dry
Let muffins cool in pan
When completely cooled, place muffins in large ziploc bag and freeze
For best results, let muffins freeze a couple of days before using.
Adapted from Elana Amsterdam
