3 Reviews

Tried this recipe but no way could spoon it into muffin cups...it was just powder, where is the liquid? Really disappointed.

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Chef Lulubelle in New Brunswick, Canada November 06, 2008

I was shocked how well these turned out (with all of the dry ingredients). This was my first scratch GF/DF recipe. I was amazed at how great these TASTED!! The texture was pretty dense (which is to be expected). But they are very healthy and filling! I did some modifying and cooked them a bit less as they came out quite hard at 40 min. I also reduce the recipe to 18 muffins (vs. 24). I'm definitely going to make this one again. Even the kids like them:)

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978028 October 04, 2008

I cheated badly with this recipe and it still came out great!! It's a very forgiving recipe. I only had g/f plain flour and almond meal, and had to mix and match the quantities because I was running low on some ingredients. The kids now call these their recess banana sultana muffins, as we have a nut free policy so had to leave those out. Thanks for the recipe, the almond meal I think made it hold together much better than other g/f baked goods. LUVD IT!

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Cas November 07, 2007
Wheat Free, Dairy Free Banana Walnut Almond Muffins