Yet another exploration time in the kitchen with almond flour. Yes it’s expensive in comparison to your all-purpose flour, but it’s a lot healthier for you too.
Almond flour, or almond meal, is made by first blanching almonds and then grinding them down into a powder. It can be used to cook or bake with, and is a great substitute for glutinous flour if you have a gluten allergy.
In the case of myself, I use almond flour for weight loss purposes. I love flour and bread but hate the added weight gain from it all. Baking with almond flour makes me feel less guilty about eating baked goods. And with bananas ripening too fast in my kitchen, I put the two together and made some Almond Flour Banana Nut Muffins. Not only are they gluten-free, but they are also low-carb.
Hope you enjoy:
Ingredients:
- 2 bananas
- 2 c. almond flour
- 2 eggs
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 3 Tbsp. sweetener of your choice (I used Stevia)
- Pinch of salt
- 1/2 tsp. vanilla extract
- 1/2 c. walnuts or pecans, chopped
- 1/2 c. semi-sweet chocolate chips (optional)
Directions:
- In a mixing bowl, peel and mash the bananas.
- Then add the eggs and vanilla extract, and whisk until there are no more banana lumps.
- Add the almond flour, baking soda and powder, sweetener, salt, nuts, and chocolate chips if you like. Mix everything until well combined.
- Divide the batter into 12 lined muffin tins and bake at 350 degrees Fahrenheit (180 C) for 20-25 minutes, or until golden on top and an inserted toothpick comes out clean.
- Allow to cool for 5-10 minutes and enjoy with a glass of milk, coffee, or tea of your choice^-^