Upside Down.

Happy Monday all!

I hope that y'all enjoyed your Easter weekend as much as I did! My Easter was actually very relaxing, spent with family, enjoying good conversation, great food, and lots of Easter candy! So, today in honor of all the time you spent yesterday with your hand stuck in an entire bowl of Easter candy, I say...bananas!

Specifically, bananas that are upside down, in a tasty, and subtly sweet little muffin.

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What's that you say? They are gluten-free. 

Little seester went crazy for these muffins, oh and the momma polished them off with a tub of butter. 

The combination of almond and pecan flour gives the muffin a hint of nutty flavor and texture. Oh, oh...and the coconut oil adds a buttery flavor alongside the subtle sweetness of the agave.

So, put down the Cadbury Creme Eggs and grab one of these muffins. They are perfect for breakfast or a yummy snack!

Banana Upside Down Muffins (GF)

Ingredients:

1 1/4 c. almond flour

1 1/4 c. pecan flour

1/2 t. salt

1/2 t. baking soda

1/2 t. ground nutmeg

1/2 t. ground clove

1 1/2 t. ground cinnamon

3 large eggs

1/2 c. coconut oil, melted

1/2 c. agave nectar (or honey)

2 small bananas, sliced into 1/4 inch slices

Instructions:

1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin.

2. Combine flours, salt, baking soda, nutmeg, clove, and cinnamon in a large mixing bowl.

3. In a separate mixing bowl, whisk together the eggs, coconut oil, and agave.

4. Pour the wet ingredients into the dry ingredients, and combine using a spatula.

5. Arrange 3 slices of banana in each muffin cup.

6. Top with 2- 3 tablespoons each of muffin batter, just until filled to the top of each muffin cup.

7. Bake for 20-25 minutes, or until muffins are golden brown and a toothpick inserted into the center of each muffin comes out clean. Let cool before removing from pan. 

8. Garnish the bottom of each muffin with one slice of banana, if preferred. 

Makes 10 muffins.

MANGIA!!!