Writing and cooking in: Pittsburgh, PA
I LOVE banana nut muffins. They are one of my all-time favorites. Seriously. Fruit, nuts, and a muffin? Perfect. Muffins were one of the first foods I baked regularly. When I was ten, I used to get up an hour earlier than I needed to and make muffins for breakfast before school. I used to be an early riser. Sometimes I miss that. Especially on weekdays when I want a warm muffin with a slice or two of bacon on the side. That’s pretty much a weekend morning or evening occurance these days.
One of my fave banana nut muffin recipes is from Giada de Laurentiis from the food network. They have mascarpone frosting and are really more like a cupcake. I wanted to make a healthier version sans frosting and with lots of nuts that I could eat for breakfast instead of dessert and still feel healthy. Instead of stirring in nuts, I decided to go grain free once again and use almond flour (almonds ground into a coarse flour). The result was a dense, nutty, not too sweet muffin that is delicious with a little peanut butter on top or reheated in a skillet with a little butter as in the photo below.
Grain-free Banana Nut Muffins
2 cups almond flour
1/4 cup coconut flour
1/2 cup plain yogurt
3 T honey
1/2 tsp. baking soda
3 eggs, beaten
3 bananas, mashed
Preheat oven to 350 degrees and line muffin tin with paper muffin liners. Beat eggs, honey, bananas, and yogurt together. Blend in remaining ingredients. Fill muffin cups (these don’t rise much, so you can fill the muffin cups all the way up). Bake for 15-20 minutes until toothpick inserted in center of a muffin comes out clean. Muffins may still be a bit soft on top at this point. These are dense, chewy (but yummy) muffins. Makes a dozen muffins.
Today’s local ingredients:
Eggs, Greenwalt Farm via Farmer’s Market Cooperative of East Liberty
Orangeblossom Honey, Gunter’s Honey, Berryville, VA
Homemade yogurt from local milk, Turner’s Dairy, Penn’s Hills, PA via Whole Foods
This post is part of Grain-free Tuesdays and Slightly Indulgent Tuesdays.
Hi! Love your website. Thanks so much for sharing this recipe with Grain-free Tuesdays. Sorry I was away the past couple weeks but the bloghop is back on track this week and I hope to see more of your delicious treats linked up
Thanks for reading! I love Grain-Free Tuesdays. There are always lots of great ideas. Thanks for hosting, it’s a fun challenge for me to bake without grains. Though this week, I’m submitting a non-baking grain free post.
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Where do you get almond flour?
Hi Cheryl,
Thanks for stopping by!
I get almond flour at Whole Foods. You can buy it at more and more major grocery stores now or order it online from places like Bob’s Red Mill.
Almond flour is really just ground whole raw almonds, so you could also learn to grind your own. I’ve never done this but some people probably do.
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Thank you so much for this recipe! The muffins turned out wonderfully!! I did beat the liquid mixture with the whisk attachment on my mixer until it was light and frothy, plus I upped the soda to 1 full teaspoon and then folded the dry ingredients into the wet ones. The muffins rose a little bit, and they were fluffy, just like I hoped they would be! My son even loved them
I’m so glad you enjoyed the recipe!! And your modifications sound like they made it even better. These are really dense and I like them that way, but making them a little fluffier sometime might be nice, too.
These were terrific; thanks for the recipe!
Thanks for commenting! I haven’t made these in awhile…might be time to do so.