Gluten Free Almond-Banana Muffins
I’m fortunate to live in a beautiful little town called Lewiston, NY. We’re 10 minutes north of Niagara Falls, along the Niagara river and only 9 miles from lake Ontario.
Lewiston truly is a hidden gem.
Winter in this part of the country can be tough, but during the other half of the year there isn’t a place in this world I would rather be.
It’s spring and people are out and about. Our main street has come alive. I’m seeing faces I haven’t seen since last fall.
One of my favorite local hangouts is Mangia Cafe and Bakery, located on Center St. I love to drop in for lunch with friends.
A real bonus for me is that I can find gluten free options on the menu. I have celiac, so gluten free is not a choice, it’s a MUST.
Rebecca Poletti, owner of Mangia, is kind enough to share one of her recipes with us. These muffins are delicious and easy to make.
INGREDIENTS FOR ALMOND -BANANA MUFFINS
- 2 cups almond meal (ground almonds, also called almond flour)
- 1/2 tsp sea salt
- 2 tsp baking powder
- 4 eggs
- 1 cup ripe banana
- 1 cup fresh cooked squash, pumpkin, or sweet potato
- 1/4 cup olive oil
- Optional: chopped walnuts, blueberries, cranberries, pumpkin pie spices, lemon zest
MAKE IT LIKE SO
- Preheat oven to 400 F.
- Place unbleached muffin papers in muffin tin.
- Combine almond meal, salt, and baking powder in a bowl.
- In a separate bowl, beat eggs until creamy.
- Process the banana, squash and oil in a food processor or blender or beat them by hand.
- Stir them into the eggs. (All wet ingredients, including the eggs, can be processed, however eggs beaten by hand or with a mixer will add more loft.)
- Stir wet ingredients into dry ingredients and mix.
- Stir in any optional ingredients.
- Fill muffin tins to very top. Bake at 325 degrees for 25 minutes.