Gluten Free Banana Muffins
I don’t have any medical issues with Gluten but after having a bad episode of Lyme Disease about 2 month ago which left me paralyzed in my right leg for a few weeks I decided to drastically change my diet to an anti-inflammatory diet. I started following the Paleo Diet and immediately noticed a HUGE improvement in my joints and overall feeling. I try to create dishes that my family and I can both eat, my husband and kids are not on the Paleo bandwagon entirely but they have yet to notice the difference when I cook a dish that is entirely Paleo. These banana muffins are perfect for people who are doing a low carb diet or have an allergy to gluten. Almond Flour which is low in carbs and a good source of protein is used in this recipe to replace traditional All Purpose Flour, it lends a moist texture and rich buttery flavor.
Ingredients
- 2 cups Almond Flour
- 1 TBSP. Cinnamon
- 1 tea. Baking Soda
- 2 eggs
- 2 ripe bananas-mashed
- 1/4 cup Maple Syrup
- 1/2 cup water
- 1 tea. vanilla
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Preheat oven to 350 degrees and line muffin tin with foil wrappers (these work best for non sticking). Mix Almond Flour, Cinnamon and Baking Soda in a large bowl and set aside.
Beat eggs in a separate bowl and add mashed bananas, Maple Syrup, Vanilla and water. Add mixture to dry ingredients and stir till all is moistened. Pour mixture in muffin tin- I used an ice cream scoop to keep it equally proportioned. Bake for 20-25 mins and top is brown. This recipe made 12 muffins but can be made in loaf pan (bake for aprox. 45 minutes)
Serve warm with fruit and enjoy!
