Banana Nut Muffins

Whether you need a quick breakfast on the go, an afternoon snack or a light dessert after dinner, these muffins are delightful at any time of the day.

INGREDIENTS:

• 1 pound 11 ounces mashed bananas (the riper the better!)
• 12 ounces sliced almonds, finely chopped
• 9 ½ ounces eggs
• 6 ounces brown butter
• 3 tablespoons melted coconut oil
• 1 ounce vanilla
• 3 tablespoons honey
• 6 ounces white gluten free flour
• 1 ounce cinnamon
• ½ tablespoon nutmeg
• ½ tablespoon baking powder
• ½ tablespoon baking soda
• ¼ teaspoon salt

HOW TO MAKE:

• In a large bowl, combine the gluten free flour, baking powder, baking soda, cinnamon, and salt.
• Add the almonds and mix well.
• Using a mixer, process bananas on a slow speed until mashed well.
• Add eggs, brown butter, coconut oil, honey and vanilla and combine at a medium speed.
• With the mixer still on medium speed, add the dry ingredients, scraping down the sides with a spatula.
• Line a muffin tin with paper liners and place 2.5 ounces of batter into each cup (you should have enough batter to fill at least 9 of the slots).
• Bake 20-25 minutes at 350 degrees, until a toothpick inserted comes out cleanly.