Yonana Muffins

(click image for the complete picture)

This recipe is modified from the recipe found in the BTVC book. It’s been my replacement for bread and my breakfast every day. I figure I’ve eaten over 2700 muffins in three years. I love them.

Dry ingredients:

• 3 cups almond flour
• 1/2 tsp. baking soda
• 1/8 tsp. salt

Wet ingredients:

• 3 large eggs
• 1 very ripe banana, mashed well
• 1/2 cup rich yoghurt (made from half and half)
• 1/2 cup honey
• optional: 1/2 tsp. vanilla extract.

Instructions:

1. Preheat oven to 350 degrees.
2. Combine dry ingredients in one bowl.
3. In another bowl, combine wet ingredients.
4. Combine wet and dry mixes.
5. Fill paper muffin cups 2/3 full of batter.
6. Bake on center rack of oven for 25-30 minutes or until lightly golden brown.
7. Remove muffins from pan quickly or they will burn on the outside from the residual heat of the muffin pan.

Cool and store in refrigerator.

Yield: One dozen muffins.

Note:
You can find almond flour in your local grocery, but in my experience it’s pretty expensive. I buy a 25 pound box from Hughson Nut and it works out to be about $5.50 per pound delivered. Use Google and check the web.