The title is a mouthful and so were the muffins! I had picked up a bag of Bob’s Red Mill Paleo baking flour a few days ago, and these turned out very tasty! (I see they are out of stock, so it must be a popular item.) Gluten-free, grain-free, bean-free. They have a muffin recipe on the package, but I improvised my own.
Paleo Poppyseed Blueberry Banana Ginger Muffins
~ Ingredients ~
1 large banana
2 whole eggs
1/4 c. melted coconut oil (or butter)
1 tsp. baking soda, dissolved in
1/3 c. water
1 tbl. almond extract
2 1/2-3 c. paleo flour
1 c. fresh blueberries
1/4 c. crystallized ginger pieces, optional
1 tbl. poppyseed
~ Directions ~
Grease muffin tin with coconut oil. Set oven to 350°. Mash banana into a large bowl, add eggs, melted coconut oil (or butter), almond extract, dissolved baking soda and stir. Work in 2-3 cups of paleo flour as desired. Fold in blueberries, ginger and poppyseed. Bake 15-20 minutes. Enjoy!
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