Nutty Banana Muffins

Continuing onward with my almond flour experiment, I decided to use some to whip up some nutty, dairy-free (obviously) breakfast muffins. Inspired by the fabulous Elana’s Pantry blog (a must-read for anyone looking for white flour alternatives or just loves beautiful pictures of cupcakes), I added a little arrowroot powder into my almond flour. Let me tell you, that woman knows her cakes. These muffins taste like muffins—springy texture, moist with banana, and filled with the occasional bite from the crunchy peanut butter I used.

The Recipe
1½ c. almond flour
1 tablespoon arrowroot powder
¼ tsp. salt
¼ tsp. baking soda
2 eggs
¼ c. canola oil
¼ c. organic peanut butter
¼ c. agave nectar
1 very ripe banana, mashed
Decorations of choice for top: walnuts, peanuts, coconut flakes, etc.

1.  Preheat oven to 350. In a large bowl, whisk almond flour, arrowroot powder, salt, and baking soda.
2. In smaller bowl, combine peanut butter and banana.
3. Add eggs, oil, and agave until fully combined.
4. Pour into sprayed muffin tins.
5. Top with decorations of choice. I put one walnut half and a sprinkle of coconut flakes on mine.
6. Bake for 15 minutes, or until the tops spring back when touched.
7. Let cool and serve.

Use What You’ve Got. Instead of…
* Canola oil: Coconut oil, grapeseed oil, or even melted butter if you’re not worried about lactose.
* Peanut butter: Try almond, cashew, or hazelnut butter for a different nutty flavor. If you’re trying to avoid nuts all together, replace the peanut butter with another mashed up banana.