Gluten-Free, Lactose-Free Banana Muffins

3 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1 cup chopped pecans or walnuts (optional)

1/3 cup honey

1/2 cup yogurt

1 ripe banana, mashed

1/2 teaspoon pure vanilla extract

3 eggs

Extra cinnamon (optional)

Preheat the oven to 350 degrees. Line a muffin tin with large baking cups.

Combine the almond flour, baking soda, cinnamon and salt. If you’re using nuts, add them at this point.

In a separate mixing bowl, combine the honey, yogurt, banana, vanilla and eggs. Add the dry ingredients to the wet and mix well.

Evenly fill each baking cup with the batter. Sprinkle each muffin with cinnamon (optional).

Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 to 20 minutes. Makes 12.

Per serving: 283 calories; 22 g fat (2 g saturated fat; 70 percent calories from fat); 18 g carbohydrates; 54 mg cholesterol; 99 mg sodium; 9 g protein; 4 g fiber.

33 minutes

15 minutes to make

18 minutes to bake