|SCD Banana Muffins|
1/2 cup honey
1 Tbs vanilla
3 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
Preheat the oven to 350ºF. Beat the eggs, bananas, honey, and vanilla together. Add the almond flour, baking soda, and salt, stirring constantly. Grease muffin tins for ~16-20 muffins. Pour batter into tin, filling roughly 2/3 full. bake for 20-25 minutes until tops are golden brown. Allow to cool 10-15 min.
*My muffins collapsed a little bit. That's because I opened the oven door before they were completely set. They should end up a little fluffier, but know that without gluten, they will never set quite like normal muffins, and that's ok.
*Depending on the size of the muffin holes, you may have more or less muffins. The key is just making sure that you never fill the tin up past 2/3 full to prevent it from overflowing on top of the tin as it expands.
*Feel free to add nuts or whatever you feel so inclined to do.