Gluten-free Almond Banana Muffins

Delish!

Yields 12 large muffins or 18 medium sized muffins

1 cup      Almond flour
1 cup      Quinoa flour
2 tsp       (Gluten-Free) Baking Powder
1 1/2 tsp Cinnamon
1 tsp       Nutmeg
1/2 tsp    Ground Gloves
1/4 tsp    All Spice
1 cup      Brown Sugar
        *If using a syrup like agave or maple syrup as a sweetener, use 1/2 cup
3 large    Ripe Bananas
3 large    Eggs
1 tbsp     Vanilla
1/3 cup   Oil or butter

Preheat oven to 350 degrees Fahrenheit

Prepare muffin tray with muffin tray liners or coat tray with oil to make for easy removal of muffins when cooled.

Mix your dry ingredients separately from your wet ingredients.

Mash bananas, then add the eggs, vanilla and the fat. gently stir.

Once each bowl is mixed, pour the wet mixture into the dry mixture and stir until they are thoroughly mixed together. (no dry clumps!)

Divide mixture into tray evenly.

Bake for 20-25 minutes or until muffins are golden brown and a pick comes out clean.

I find these muffins are at their best once cooled and they have set. Although they are still super tasty straight out of the oven.

Tip: don't have Quinoa flour (or don't want to buy it)? but have Quinoa in your cupboard. Stick a cup's worth in your blender and watch it turn into a flour!