INGREDIENTS
3 cup almond flour
4 tbsp. ground flaxseed
2 tsp. ground cinnamon
1 tsp. baking soda
1 tbsp. honey
1 tsp. baking powder
2 pinches of pumpkin spice or nutmeg
pinch of salt
4 very ripe bananas
4 eggs
2 tbsp. olive oil
1 tsp. vanilla extract
Chopped walnuts to taste
If your diet allows it, throw in a handful of carob or chocolate chips
DIRECTIONS
Put all ingredients in mixer. Spray muffin pan with olive oil spray and fill the baking cups 3/4 full. Sprinkle walnuts over each cup if desired. Bake at 350 degrees for 21-23 minutes.
*Makes about 14 muffins
Hi! I’m Debbie!
Someone once said, “When you come out of the storm, you won’t be the same person who walked in.”
As a 
Excellent recipe! I made mine “mini” muffins. Family loved them, which is a strong statement since they are not totally sold on the whole gluten free thing, especially when it comes to bread-y foods. Will be making these regularly!
Awesome! Its the best when our families love it too! Thanks for all you sweet comments!!