Recipe compliments of Stephanie!


Paleo Banana Nut Muffins
Adapted from the recipe in “The Gluten Free Almond Flour Cookbook” by Elana Amsterdam
3 c blanched almond flour
1/4 tsp salt
1 1/2 tsp baking soda
2 tbsp olive oil
3 large eggs
4-5 very ripe bananas
1 c chopped walnuts
Preheat oven to 350 degrees F. Line 12-18 muffin cups with liners.
Put the bananas into a bowl. Using a hand mixer, mash up the bananas. Add the oil and eggs, and blend until the mixture is smooth. Add the flour, salt and soda. Mix well. Add the walnuts, and combine.
Spoon the batter into the muffin cups. Bake for 35 minutes, or until the muffins are golden brown. Check with a toothpick if desired. Let muffins cool in the pan for about half an hour, then serve.
*Note: The original recipe says that this recipe makes a dozen muffins. I don’t know if I just have a small muffin pan, but I’ve gotten 15-18 muffins every time I’ve made it.
These muffins freeze well, and travel well. They are great warm, but are just as good at room temperature.
Enjoy!
Monday’s WOD:
Last week to get ready for Grace!
3 sets of 10 at the weight you will do Grace.  Rest 30 seconds between sets.  Do your best to make them unbroken.
Then:
“Partial Michael”
2 Rounds
800m Run
50 Sit Ups
50 Back Extension
you may use the GHD only if you have experience.  For the extensions, use the ball, the rickshaw, or the GHD.
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