Banana Almond Muffins Recipes

BANANA ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Mix bananas, butter, and egg together in a mixing bowl. Stir in almond flour, pastry flour, baking soda, and salt until blended.
• Fill the prepared muffin tin evenly with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

BANANA ALMOND MUFFINS

Steps:

• Center a rack in the oven and preheat it to 375 degrees F. Line each cavity of the muffin pan with a paper muffin cup.
• Place the butter in the bowl of an electric stand mixer or a large mixing bowl. Use the flat beater attachment or a hand-held mixer to beat the butter until light and fluffy, about 2 minutes.
• Add the brown sugar and granulated sugar to the butter, and cream together well. One at a time, add the eggs to the butter mixture, stopping to scrap down the bottom and the sides of the bowl after each addition. At first the mixture may look curdled as the eggs are added, but as your stop and scrape down the bowl, the mixture will smooth out.
• Use a fork to mash the bananas in a bowl. Add the sour cream and vanilla and mix together well. Add to the butter mixture and blend thoroughly.
• Sift together the flour, whole wheat flour, baking powder and baking soda. Add the cinnamon, salt, nutmeg and cardamom and blend together.
• Add to the banana/butter mixture in 3 stages, stopping after each addition to scrape down the sides of the bowl to promote even blending. Add the almonds to the batter and stir to distribute evenly.
• Use a spoon to divine the batter evenly among the muffin cups, filling them to the top. Bake the muffins for 25 to 30 minutes, until the are light golden brown and a tester inserted in the center comes out clean. Remove the pan from the oven and cool on a rack.

ALMOND BANANA CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
• Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
• Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.