SCD Banana Muffins [almond flour]

Heat oven to 350, and prepare 2 muffin tins (24 count) with greased paper liners (yes, greased).
Place in food processor:

2-3 very ripe bananas
4 cups almond flour (almond meal from Trader Joe’s works too, but is just a little more crumbly)
2 tsp. soda
3/4 tsp. fine sea salt
1/2 tsp. nutmeg
1/4 tsp. cloves

Process until bananas are incorporated, then add:

1 tsp. apple cider vinegar
4 large eggs
1/2 cup honey (can go up to 3/4 cup if you want sweeter)

Blend all ingredients until smooth. Don’t over-blend.

Ladle into greased muffin papers. Bake for about 20 minutes in 350 degree oven, or until beginning to brown, but firm in middle. Remove to wire racks. Allow to cool (ha, ha) before serving with butter. Yum!

Variations: zucchini is a great substitute for bananas in summertime when they are so plentiful. Add some cinnamon for flavor and 1 TB. coconut flour for texture/firmness. You may need to bake these in a slightly cooler oven for a little longer as the zucchini add more moisture to the batter.

5 thoughts on “SCD Banana Muffins [almond flour]

    1. Geneva, I’m sure a good banana muffin could be made with rice flour, but this isn’t that recipe. 🙂 My favorite gluten free flour is equal parts tapioca, brown rice, and sorghum flours…with some xanthan gum (about 3/4 tsp. per cup flour if you are making sweetbread). I think I have that flour equation listed elsewhere on this site.
      This recipe is using almond flour as the SCDiet calls for no grains/xanthan. I’ve noticed that recipes using almond flour don’t often call for much -or any- butter or oil, as the nut flour doesn’t really soak it up well. If you were making banana muffins with rice, or another GF flour, I’d think it would be better if there were some butter/oil in there like a traditional banana bread recipe.

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