Gluten-Free, Vegetarian Thanks to our reader for these delicious gluten-free muffins sweetened with honey. Even those not used to alternative flours will love the extremely moist and tender crumb, thanks to the bananas and dried apricots, which almost melt into the background. Almond flour and honey add richness of flavor. A darker honey, such as buckwheat or chestnut, works nicely in this recipe. Makes 12 muffins · 3 tablespoons butter, melted and cooled · 1/4 cup honey · 2 eggs, beaten · 2 medium ripe bananas, mashed with a fork · 3/4 teaspoon baking soda · 1/4 teaspoon salt · 3 cups almond flour · 3/4 cup walnuts, chopped · 3/4 cup chopped dried apricots
Preheat oven to 325°F. Line 12 muffin cups with paper liners or butter a muffin tin. Mix butter, honey,eggs and bananas together in a large bowl. Add baking soda and salt. Stir to combine. Stir in almond flour, walnuts and apricots. Spoon the batter into muffin cups. Bake 25 to 35 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of a muffin comes out clean. Nutrition Info Per Serving (1 muffin/77g-wt.): 290 calories (200 from fat), 22g total fat, 3.5g saturated fat, 9g protein, 18g total carbohydrate (4g dietary fiber, 10g sugar), 45mg cholesterol, 170mg sodium Recipes from www.wholefoodsmarket.com/recipes