Gluten Free Strawberry Banana Muffins
Ingredients
1 and 1/3 cups slivered almonds | ||
1/4 cup cornmeal | ||
1/4 cup ground flax seed | ||
1/4 tsp kosher salt | ||
1/4 cup baking soda | ||
1/2 tsp cinnamon | ||
2 tbs sugar | ||
1 ripe banana | ||
2-4 tbs milk | ||
1 and 1/2 tbs butter, melted and cooled | ||
2 tbs honey | ||
1 egg | ||
1 tsp vanilla extract (gluten free) | ||
1 cup fresh strawberries, sliced |
Directions:
- Preheat oven to 325 degrees.
- Line 10 cups of a muffin tin with paper liners.
- In a coffee grinder, blender of food processor finely grind the almonds, in three separate portions.
- Put each portion through a wire mesh strainer to separate the fine powder from the larger chunks, then reprocess until all the almonds are finely ground.
- In a medium bowl, whisk together cornmeal, flax seed, salt, baking soda, cinnamon and sugar.
- In a measuring cup, mash banana with a fork until smooth.
- Add enough milk so banana and milk combined measure 3/4 cup.
- Add butter, honey, egg and vanilla, mix with a fork until fully blended together.
- Add banana mixture to dry mixture and stir until incorporated.
- Add strawberries and fold in quickly, until evenly mixed in.
- Divide batter among lined muffin cups.
- Bake muffins for 30 minutes or until slightly firm to the touch, and just beginning to brown on the top.
No Comments