Thanks to a reader for these delicious gluten-free muffins sweetened with honey. Even those not used to alternative flours will love the extremely moist and tender crumb, thanks to the bananas and dried apricots, which almost melt into the background. A darker honey, such as buckwheat or chestnut, works nicely in this recipe.
Preheat the oven to 325°F. Line 12 muffin cups with paper liners or butter the muffin tin thoroughly. Mix butter, honey, eggs and bananas together in a large bowl. Stir in baking soda and salt. Stir in almond flour, walnuts and apricots until just combined. Spoon batter into the muffin cups. Bake 25 to 30 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of a muffin comes out clean.
Per Serving: Serving size: 1 muffin, 290 calories (200 from fat), 22g total fat, 3.5g saturated fat, 45mg cholesterol, 170mg sodium, 18g carbohydrates, (4 g dietary fiber, 10g sugar), 9g protein.
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