Here is one of my favourites: a banana muffin recipe I love. It took a while to hone. Some recipes out there, especially sugar-free ones, use bananas in every muffin or cake. I wanted a recipe that did bananas justice. Nutmeg is key. Adding the walnuts may seem excessive for a recipe made with almond flour, but it's important. Walnuts have a distinctive taste perfect for bananas.
I also recommend using muffin cups to line your muffin tin. The almond flour is delicate and these muffins tend to split when extracted even from a greased silicone tin.
BANANA WALNUT MUFFINS
Makes 12 muffins
DRY INGREDIENTS:Preheat oven to 350ºF.
330g almond flour (about 3 cups)
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup chopped walnuts
2 ripe bananas
1/4 cup yoghurt
1/4 cup honey
In a large bowl, combine dry ingredients. In a separate bowl, mash the bananas and add the other wet ingredients, mixing well (I use an immersion blender for this). Add wet mixture to the dry ingredients, combining everything with quick strokes.
In a regular-sized muffin tin lined with large muffin cups, distribute the batter evenly between the 12 cups. The batter is sticky. I use two tablespoons to do this.
Bake 25-35 minutes or until they are golden and the tops pop up when pressed lightly with your finger.