These banana muffins are moist, delicious and high in protein. It uses coconut flour which usually requires more eggs. If you are looking for a gluten free option, give these banana muffins a try! Added nuts on top really make these muffins a winner!
*inspired by an online recipe
It all started when I seen a recipe for Coconut Flour Almond Meal Pancakes….
After thinking they looked delicious, I had all the ingredients for it AND it would fit perfectly into my gluten free menu for the week, I seen I had just a wee bit of store bought left and a big bag of raw almonds. Why not try making my own?
I don’t use almond meal/flour a lot. I haven’t experimented with it much and the texture takes me a little getting used to. But I decided to try it out!
Side note: Almond Flour: ground finer and usually with blanched almonds (skins removed). Almond Meal: more of a coarser grind and the skins are usually left on.
Step 1: Soak the raw almonds. I soaked them for about 24 hours.
Step 2: Drain & rinse the almonds. (And eat several because they are quite delicious!)
Step 3: Dry the almonds. I laid them out on a cookie sheet and stuck them in the oven at the lowest heat setting for 3-4 hours. Side note: Notice the little white spots on the ends of the almonds, they have started to sprout.
Step 4: Grind it up! The first picture I ground it using my regular ole’ blender. It was quite coarse and I did use it for the pancakes. The second picture, I ground using my coffee grinder, making it much finer. I stuck it in the fridge, ready for my next recipe!
Step 5: Be excited that you just made your own almond meal! 🙂
These strawberry chocolate chip muffins were a hit with the kids and the adults liked them too! 😉 Unlike most recipes on this blog, this one is not gluten free. (If you are needing it to be gluten free, try using oat flour or your favorite gluten free flour mix.) You can also use spelt four in place of the wheat.
Recipe revised from: http://betterwithcake.com/desserts/wholewheat-strawberry-choc-chip-vanilla-donuts-baked/
