Anti-Inflammatory Grain-Free Banana Muffins
Moist, naturally sweetened banana muffins made with a blend of almond and sweet potato ‘flours’. Warm cinnamon and nutmeg teamed with the super-spice turmeric make this recipe a perfect go-to for cooler weather, while a base of sweet potato complex carbohydrates and nuts support sustained energy levels.
- 2 cups Almond Flour
- 1 cup Sweet Potato Flour
- 2 tsp Cinnamon
- 1 tsp Turmeric
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 4 Medium Ripe Bananas mashed
- 1/4 cup honey
- 1/4 cup almond butter
- 3 medium eggs
- 1/4 cup unsweetened almond milk or milk of choice
- 1 tsp vanilla extract
Preheat oven to 350 degrees Fahrenheit.
In a medium mixing bowl, combine sweet potato and almond flours, cinnamon, turmeric, nutmeg, salt, and baking soda.
Portion evenly into lined standard-size muffin tins.
Bake at 350 for 20-25 minutes or until slightly brown.