I stumbled across Camilla Saulsbury’s Almond Flour muffins a few months ago. Almost immediately, the state of my kitchen became a recipe experimenting laboratory. You see, I have this issue. Well, maybe I have more than 1 ;-).
1) I can never follow a recipe
2) I can never make a recipe the same way as the new recipe I created
3) I usually do not write down what changes I make to recipes
But with this recipe, we are in luck. The first time I made them my mom rushed some out the door to her friends, and then of course everyone was asking me for the recipe. So, when I made them again, and again… and again (see the bottom!), I paid more attention to what I was doing.
These recipes are naturally gluten free but can be enjoyed by all, and they are very satisfying and delicious tasting. But don’t just take my word for it, bake them and try for yourself!
So, without further a-do… behold the recipes:
Recipe:
Makes 12 Muffins or 30 Mini Muffins
Preheat oven to 325*F
Ingredients:
3 cups almond meal (or almond flour)
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
¼ cup maple syrup (or honey)
3 Tbsp Coconut Oil melted (or Unsalted Butter) *I love the coconut oil flavor but it is just preference.
1 tsp vanilla extract
1-1/2 ripe bananas chopped or mashed
½ cup Pecans chopped (or walnuts)
½ cup dried Cherries (or raisins if preferred but dried cherries taste incredible)
Directions:
1. In a large bowl, whisk flour, salt, cinnamon, and baking soda together.
2. In medium bowl, whisk eggs. Whisk in maple syrup, coconut oil, and vanilla until well blended. Stir in finely diced or mashed bananas .
3. Add the wet mixture to the dry mixture and stir until just blended. Fold in nuts and dried fruit.
4. Divide batter equally into sprayed muffin tins (or muffin tins lined with cups).
5. Bake in oven for 25-30 minutes for big muffins (or 17-20 minutes for mini muffins) and test with a toothpick to see that it comes out clean.
6. Let muffins cool for 5 minutes, and then transfer to a cooling rack.
7. Enjoy!
Substitutions to make Hearty Banana Peanut butter Chocolate Chip Muffins:
*Only adding 1 diced banana
*Substitute the pecans for 3 Tbsp natural peanut butter
*Substitute the dried cherries for 3 Tbsp dark chocolate chips.
Substitution for Almond Meal and Oats Dried Cherry and Choc Chip Muffins:
*1-1/2 cups almond meal and 1-1/4 cups oats (or keep 3 cups almond flour)
*Substitute 3 Tbsp Dark Chocolate Chips for the nuts
You can see I enjoy these muffins tremendously. Well, or the fact that I have a hard time sticking to one recipe! I hope you enjoy them as much as my family and friends do. If you make these, we’d love to hear how you like them or even see a picture of your creations in the comments!
Born to Eat® 
