NOSH ON THIS
SHARING RECIPES
BANANA NUT MUFFINS By Helen Hill, Hadassah Jacksonville
What do you do with over-ripe bananas? I always smash them, store them in baggies, and freeze them so I can have them on hand and bake up these yummy muffins any time. These banana-nut muffins are great to make ahead and especially this month, when company comes over or when you need a little something to take to some else's house, these easy-to-make muffins are perfect. I've made them for years and they're a great go-to recipe and a delicious go-to treat to always have available.
DIRECTIONS
1. Preheat oven to 350 degrees F. Grease a 9-inch round pan and cover in parchment paper. 2. Mix the almond flour, baking soda, salt, and cinnamon together in a large bowl.
3. In another large bowl, mix applesauce, eggs, honey, olive oil, almond extract and whisk. 4. Pour the dry ingredients into the wet ingredients and mix.
5. Fold the diced apples, nuts and dates into the batter
6. Pour the batter into the round baking pan. Top with a few slices of apples to decorate the top. 7. Bake for 50 - 55 minutes or until an inserted knife comes out clean.
INGREDIENTS
2 cups blanched almond flour (not almond meal) 1 tsp baking soda
½ tsp Celtic sea salt ½ tsp cinnamon
½ cup unsweetened applesauce 4 large eggs
½ cup honey
¼ cup olive oil
1 tsp almond extract
1½ diced apples (1 - 2 apples, leave a few apple slices for decoration)
1 cup chopped walnuts or pecans ½ cup dates chopped
