A few weeks ago, a friend brought back a huge bag of almond flour for me to use from Trader Joe’s (can we please get a TJ’s in Vancouver??). While I haven’t experimented a lot with it, I do realize it’s advantage over regular all-purpose flour. After trying a few different variations, I finally found a recipe that works for me in terms of density and moistness. This recipe was a hit, and it was great to have to the option of enjoying the chocolate chip or blueberry flavour with my morning coffee.
makes a dozen
2 bananas, mashed
1/2 tsp baking powder
1/8 cup sugar
1 pinch salt
2 cups almond flour
1/2 cup chocolate chips
1/2 cup fresh blueberries
1) Preheat oven to 350F. Put papers in a muffin pan.
2) Mix bananas and eggs together (don’t overwhip). Add sugar, baking powder and salt. Add almond flour until well mixed.
3) Separate the batter in half. Put the blueberries in one half, and the chocolate chips in the other.
4) Fill muffin pan and cook for about 35 minutes.
These will be good for about 3 days, but best enjoyed right out of the oven.