 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | Almond flour, Bobs red mill | 1/4 | teaspoon | baking powder | 1/4 | teaspoon | baking soda | 1/4 | cup | applesauce natural | 1/4 | medium (7" to 7-7/8" long) | bananas | 1/3 | tablespoon | cinnamon, ground | 3/4 | large | eggs | 3/4 | large | eggs | 1/4 | teaspoon | vanilla extract | 1/2 | tablespoon | almond butter, plain | 1/2 | ounce | walnuts |
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Steps
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Sequence
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Step
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| 1 | heat oven to 375 | 2 | Beat eggs. | 3 | Add to the eggs all other wet ingredients, stirring until just combined. | 4 | Mix together the almond flour, baking soda and baking powder. | 5 | Add the wet and dry ingredients together, then add walnuts (also can add cup of dried fruit and 2 T shredded coconut). Stir. | 6 | Grease muffin tin with coconut oil (or use paper liners). Divide evenly into muffin pan. | 7 | Bake at 375 for 18 minutes. | 8 | Store in the refrigerator for longer lasting muffins. |
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