Today I’m trying this recipe, from the A Bread A Day site:
Gluten-Free Blueberry Almond Muffins
Makes 10 muffins
1 1/2 cups almond flour**
1/4 cup corn flour
1/4 cup ground flaxseed
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons sugar
1 medium banana, very ripe
2 to 4 tablespoons milk
1 1/2 tablespoons butter, melted and cooled slightly
2 tablespoons honey
1 cup frozen blueberries, not thawed
1. Preheat oven to 325º F. Line 10 cups of a muffin tin with paper liners. In a medium bowl, whisk all dry ingredients together (almond flour through sugar).
2. In a measuring cup, mash the banana with a fork until smooth. Add enough milk to measure 3/4 cup. Add the butter, honey, and egg, and mix with a fork until fully blended together.
3. Add the banana mixture to the dry mixture, and stir until incorporated. Add the blueberries and fold in quickly, until just evenly mixed in. Divide the mixture between the lined muffin cups.
4. Bake the muffins at 325º F for about 30 minutes, or until slightly firm to the touch, and just beginning to brown on top. Remove muffins in paper to a wire rack to cool completely. Serve warm.
**I made my own almond meal by taking roasted unsalted almonds and sticking them in my coffee grinder. It took .65 ounces (weight) of almonds to make 1 1/2 cups of almond meal. I haven’t been able to find a really good source for almond flour/meal that doesn’t break the bank. Maybe buying bulk almonds and grinding them myself will be the trick? We’ll see. =)
PS. Since I have trouble following rules, I used fresh blue berries that the kids and I picked yesterday. =)