1/4 cup almond milk (or any milk you like the old recipe said soy milk)
6 Tablespoons olive oil
6 Tablespoons maple syrup ( I use agave nectar sometimes or just omit this)
21/4 cup mashed bananas
1/2 cup pumpkin ( they used peanut butter)
2 cups flour ( I use almond and 1/4 cup coconut flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cranberries, blueberries or chocolate chips
Preheat the oven to 350 degrees
Blend the wet ingredients together in a blender. mix the dry ingredients together in a bowl. Add the wet and the dry together using as few strokes as possible. Fold in cranberries, blueberries or chocolate chips.
Place by spoonful into muffin tins and bake for 20 minutes until brown.
I hope you enjoy!
I did make it almost to her recipe. I omitted the stevia and added more maple syrup equaling 1/2 cup. I also added vanilla and put them in the frig instead of the freezer. My Husband said they were good but a little too sweet. I can't have maple syrup either so I am making my own version with agave nectar and maple flavoring.
I did find a great recipe for gluten free pie crust from Elana's Pantry made of almond flour, yum!
This recipe has eggs but this one from her book is better. It is easy to make.
1 1/2 cups blanched almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup olive oil
2 Tablespoons agave nectar
1 teaspoon vanilla
Preheat oven to 350 degrees
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the oil, agave and vanilla. Stur in wet ingredients into the almond flour mixture until combined. Press dough into a 9 1/2 inch or deep dish pie pan. Bake for 10 to 15 minutes, until golden brown. Remove from the oven and let cool completely before filling.
Thanks for stopping by, enjoy your Holidays!