Gluten-free Banana Muffins

by Anthony Baron Kirk
Gluten-free Banana Muffins
Serves 8
BREADS AND PASTRIES
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Prep Time
5 min
Cook Time
15 min
Total Time
25 min
Prep Time
5 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. ¼ cup of almond butter
  2. 1 cup mashed ripe banana
  3. 1 large organic free range egg
  4. ¼ cup of organic raw honey
  5. ¼ cup buckwheat groats
  6. ¼ cup buckwheat flour
  7. ¼ cup almond meal
  8. 2 tablespoons of flaxseed meal
  9. 1 teaspoon of pure vanilla extract
  10. ½ teaspoon of baking soda
  11. 1 teaspoon of cinnamon powder
Instructions
  1. Preheat the oven to 375°F and lightly grease a muffin tray with coconut oil or grass fed ghee. Set aside.
  2. Mix together all ingredients in a food processor and pulse until smooth and well incorporated. Divide and add the mixture into the prepared muffin tray filling up to ¾ full. Bake it in the oven for about 10 to 12 minutes or until the muffins are thoroughly cooked. It is done when a toothpick inserted on the thickest part comes out clean. Remove the muffin from the oven, transfer to a wire rack and let it rest to cool.
  3. Remove from tray and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/