Banana Almond Flour Muffins

By Katherine Sumner

Banana Almond Flour Muffins 


2 ½ cups almond flour

1 tsp ground flax or chia seed

¾ tsp baking soda

½ tsp sea salt

3 large eggs

1/3 cup mashed ripe banana, pumpkin puree or butternut puree

2 T maple syrup or honey

2 T coconut oil

1 tsp almond extract or vanilla extract

1 tsp cinnamon

1 tsp cardamom


Preheat oven to 350 degrees. Line 12 cups in a standard 12-cup muffin tin with paper liners.  In a large bowl whisk the almond flour, baking soda and salt.  In a small bowl, whisk the eggs, banana, maple syrup, oil, extract, and vinegar.  Add wet ingredients to dry ingredients, stirring until blended.  Divide batter among prepared cups.  Bake for 18 – 20 minutes or until golden brown on the edges.  Cool and serve, deliciousness!