I’ve been experimenting in the kitchen, baking all sorts of things using almond flour in place of wheat flour. I had success with recipes like cookies and fruit crisp…muffins were a different story! I had to tinker with this recipe (a lot) to get a muffin that I liked. When I made the muffins using only almond flour, the texture was wet and mushy. The fix? Adding a small amount of tapioca flour to absorb extra moisture and help with browning.
Have you been baking with almond flour? If you have any tips or tricks, I’d love to hear them.
Almond Flour Banana Muffin Recipe
1 cup almond flour (almond meal)
3 tablespoons tapioca flour (tapioca starch)
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 large egg, beaten
2 tablespoons sucanat or organic evaporated cane sugar
1 tablespoon virgin coconut oil
3/4 cup well mashed ripe banana
1/2 teaspoon pure vanilla
Preheat oven to 350 degrees F. Grease 6 regular size (2 1/2-inch) muffin cups.
In large bowl mix almond flour, tapioca flour, baking powder and salt. Set aside.
In medium bowl mix egg, sucanat, coconut oil, banana and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Divide batter among muffin cups.
Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins.) Cool completely in pan. (The muffins are fragile when warm, so be sure to let cool before removing from pan.) These dense and hearty muffins make a great breakfast or snack.
Makes 6 muffins