Gluten Free Banana Muffins

Put 3 ripe bananas into a bowl (previously frozen) and set aside.

In a separate bowl, combine 1/2 cup honey and 2 eggs, and mix well.

In another bowl, mix together 1.5 cups gluten-free flour mix, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/4 teaspoon cardamom, then set aside.

Add 1/3 cup sour cream to the honey and egg mixture and mix well.

Add 5.5 tablespoons of very soft butter to the mixture and mix everything together.

Mash the bananas into the mixture (it’s okay if they are a little chunky) and add 1 teaspoon of vanilla.

Switch to a spatula and gradually mix in the dry ingredients, scraping down the bowl as you go.

Fold in 1/2 cup of chopped toasted almonds into the batter.

Prepare a muffin pan and fill it with the batter.

Preheat the oven to 375°F and bake the muffins for about 18 minutes, checking for puffiness and a springy top.

Once baked, let the muffins cool in the pan for a few minutes before transferring them to a cooling rack.

After about 20 minutes of cooling, cut one muffin open to show the inside.

Equipment Needed

Spice Level:

Dietary