2 C flour (I substitute 1/4 to 1/3 cup of almond meal.)
1 t baking powder
1 t baking soda
1/2 t salt
1/2 t cinnamon
2 medium bananas mashed (about 1 C)
1/2 C sour cream (I use full fat.)
1/3 C brown sugar
1/3 C white sugar
1/3 C oil
2 eggs
1/2 t vanilla
1/2 to 2/3 C chocolate chips
Preheat oven to 400 degrees. Combine dry ingredients in small bowl. Combine wet ingredients in large bowl. Add dry to wet and combine until just moistened. Lumps are okay. Fold in chocolate chips. Spoon batter into muffin tin. (If you don't use liners, then grease tins before adding batter.) Bake for 18-20 minutes. Makes about 18 muffins. Enjoy!
Does the almond meal change the texture of the muffins in any way?
ReplyDeleteThe almond meal adds moisture but the texture is still light. It ruined a yeast bread recipe but doesn't seem to have the same effect on a quick bread.
DeleteThank you, Persis! Nothing like a good muffin with a cup of coffee in the morning!
ReplyDeleteThanks, friend. Adding this to my ever-growing muffin menu. :)
ReplyDeleteLooks delish, Persis! I love substituting with the almond flour, too. Not only does it taste better than white flour but it's so much better for you, too!
ReplyDelete