Ingredients

  • 34
    cups
  • 14
    cups
    almond flour
  • 2
    tsp
    dark brown sugar
  • 1
    mg
    salt
  • 2
    tsp
    extra virgin olive oil
  • 12
    cups
    gluten free 1:1 flour
  • 14
    cups
    almond flour
  • 2
    tsp
    almond flour
  • 14
    tsp
    sea salt
  • 1
    tsp
    baking powder
  • 1
    banana (very ripe)
  • 14
    cups
    dark brown sugar, packed
  • 2
    tsp
    dark brown sugar, packed
  • 2
    tbsp
    Greek yogurt (plain)
  • 2
    tbsp
    extra virgin olive oil
  • 1
    egg
  • 1
    cups
    raspberries

Nutrition Facts

Serving Size: 1 cup
Serves: 8
Amount Per Serving
Calories: 220
% Daily Value*
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 25mg 8%
Total Carbohydrate: 35g 13%
Dietary Fiber: 8g 29%
Sugars: 16g 32%
Protein: 4g 8%

Instructions

  1. In a small bowl, prepare the crumb topping mixture. Mix almond flour, cooked quinoa, brown sugar, and sea salt until combined. Add the olive oil and mix until all flour has moistened.
  2. Preheat oven to 350 degrees. Lightly grease eight wells of a muffin tin or line with paper baking cup.
  3. In a medium-sized bowl combine the gluten free 1:1 flour, almond flour, baking powder, and kosher salt. Mix well.
  4. In a large bowl, mash banana with brown sugar using a large fork until a puree consistency is achieved.
  5. Add the yogurt, olive oil, and egg until thoroughly combined. Next, add the quinoa to the wet mixture and stir.
  6. Add the dry mixture to the wet and gently mix. When almost combined, add the raspberries and gently fold them in. Be careful not to over-mix!
  7. Evenly fill eight of the muffin wells until 2/3 full. Distribute the crumb topping evenly over each muffin.
  8. Bake for 25-30 minutes, rotating the pan halfway through baking. Muffins are ready when a toothpick inserted into the center comes out clean.
  9. Remove the muffins from the oven and cool for 5 minutes in the pan. Then remove the muffins from the tins and allow them to cool on a baking rack for about 15 minutes.
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