Sweet Laurel Bakery


These are my all-time favorites, and for good reason - dense, rich, flavorful, they're hearty but still sweet enough to be a treat. Also, it's texture makes it very forgiving to first time grain-free bakers.  If you're nervous about dipping your toe into the "gluten free" pool, this is the perfect recipe to ease the transition. These lovely muffins are perfect as is, but you could even add chocolate chips, nuts, or dried fruit to have some fun.
inside of a banana muffin
two banana muffins
muffins with banana and cinnamon

Jumbo Banana Muffins with Almond Butter Honey Filling

For about 6 to 8 Jumbo Muffins, or 12 standard muffins
2 cups almond flour or almond meal
2 tablespoons coconut flour
1 ½ teaspoon baking soda
1 teaspoon Himalayan pink salt
4 tablespoons coconut oil
4 eggs
4 over ripe bananas, smashed
¼ cup maple syrup
1 tablespoon ground cinnamon

Filling (Stir the following all together)
¼ cup plus 2 tablespoons almond butter
1 tablespoon honey
1 teaspoon cinnamon

Preheat oven to 350F
Line muffin tins with parchment paper or use a silicone muffin tin.
 Stir together all dry ingredients.  Whisk together all wet ingredients except banana.  Stir the wet ingredients into the dry ingredients, then add the banana.  Pour ¼ a cup (if using jumbo cupcake pan) of batter into cupcake tins.  Pour one tablespoon of filling over batter then pour one more ¼ cup of batter over filling.  Bake muffins 20-25 minutes.  Allow to cool in pans about 15 minutes then remove from pan.  Enjoy.


Leave a comment