Anson is affectionately referred to as our little Monkey. He alone could consume several bananas in a single day if I allowed it. (I don’t, just in case you were wondering. I try to keep it to a single banana per day.) Sometimes, however, I buy too many at a time. Some end up getting black before we get to them. I never throw these bananas away, as black bananas are not actually bad. The blacker they are, the sweeter they are. And in this black state, they’re perfect for use in smoothies or banana muffins. So, when we find ourselves with a few black bananas, we’ll make up a batch of these muffins from Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook and enjoy the fruit of our abundance.
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
In a large bowl, combine:
- 3 cups blanched almond flour
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons baking soda
In a medium bowl, whisk together:
- 2 tablespoons grapeseed oil
- 3 large eggs
Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir in:
- 2 cups (4 to 5) mashed very ripe bananas
Then fold in:
- 1 cup frozen blueberries (But I found that fresh work well too.)
Spoon the batter into the prepared muffin cups. Bake for 35-40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.