Banana Bread Almond Flour Muffins
Gluten-free, Very Low Lactose, FODMAP friendly
Yield: 12-18 muffins
Moist, spicy banana bread was a special treat in the home where I grew up. It was almost the only thing my lovely mother baked regularly—my dad was a banana fan, and she hated to waste food, even ugly overripe fruit. Here’s a FODMAP friendly version that’s as moist and spicy as Mother’s.
- 2 cups almond flour, blanched or unblanched
- ¾ cup gluten-free oat flour
- ½ tsp xanthan gum
- ½ tsp baking soda
- ½ tsp salt
- 3 tsp cinnamon
- ¾ tsp ground cloves
- ½ tsp grated nutmeg
- 4 eggs
- ¾ c sugar or sugar-dextrose mixture
- 3-4 T melted butter, cooled
- ¼ c plain, unsweetened almond milk
- 2-3 overripe bananas, preferably frozen and thawed—enough to combine with the almond milk for about 1 ½ cup.
- Optional: ½ cup chopped walnuts
- Preheat oven to 375 F. Prepare muffin tins with 12-18 paper muffin cups, depending how large you like your muffins.
- Combine almond and oat flours, xanthan gum, soda, salt, and spices in a medium bowl, stirring well. Always keep liquids away from xanthan gum until it’s well blended with other ingredients.
- In a large mixing bowl, beat eggs and sugar. Gradually add the cooled melted butter. Beat well.
- Prepare banana/almond milk mixture. I like to use a food processor, but a potato masher will do the job. Mash them together until they’re as smooth as possible.
- Add half the banana-almond milk mixture to the egg mixture, then half the flour mixture. Beat well. Repeat.
- Beat another minute or two. Gluten-free baked goods like an extra bit of beating, which can improve the texture. Add the walnuts if you’re using them. I think these muffins already have enough nuts, but the texture of banana-nut bread is something pretty special.
- Spoon batter into the paper muffin cups. Bake about 28 minutes, until cracked on top and nicely browned. Cool completely on wire rack.