Banana Nut Muffins

INGREDIENTS

1 lb. 11 oz. Bananas, mashed (the riper the better)
12 oz. Sliced Almonds, finely chopped
9 1/2 oz. Eggs
6 oz. Brown Butter
3 tbs. Melted Coconut Oil
1 oz. Vanilla
3 tbs. Honey
6 oz. White Gluten-Free Flour
1 oz. Cinnamon
1/2 tbs. Nutmeg
1/2 tbs. Baking Powder
1/2 tbs. Baking Soda
1/4 tsp. Salt

GUIDE / INSTRUCTIONS

For the Banana Nut Muffins

In a large bowl, add 6 oz. white gluten-free flour, 1/2 tsp. baking powder, 1/2 baking soda, 1 oz. cinnamon, 1/4 tsp salt. Mix the ingredients. Add 12 oz. sliced almonds, finely chopped.
In a stand-mixer, with a paddle attachment, process bananas on low until mashed well. Add the eggs, brown butter, coconut oil, honey, vanilla. Mix on medium until combined. With the mixer on medium speed, add dry mixture, scraping down the sides with a spatula. Distribute 2.5 oz. batter evenly into muffin cups.
Bake for 20 – 25 minutes at 350F until a toothpick inserted into center comes out clean.

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