Gluten Free muffins

with squash & chopped nuts

  • 35 min
  • 8 pcs
Recipe by Ditte Ingemann

Ingredients

  • 150 g almond flour (regular)
  • 2 tsp baking soda
  • 50 g Nuts (f.eks Earth Control Almonds,
  • Walnuts or Nut mix)
  • 1 ripe banana
  • 3 eggs
  • 50 g coconut oil, melted
  • 125 g grated squash

Description

Preheat oven to 200 degrees. Mix flour, baking powder and nuts together in a bowl. Mash the banana and mix it with eggs and coconut oil. Stir the wet ingredients together with the dry and finally turn grated squash into the dough. Stir it well together, divide dough into 8 muffin molds, and bake at 200 degrees for approx. 25 minutes.

Walnuts

Our walnuts have been carefully selected from California in the United States where they have been cultivated since the 19th century. The Central Valley in California gives the walnut trees a perfect,[...]
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Almonds

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Hazelnuts

Our carefully selected hazelnuts come from Turkey, where the trees have good growing conditions in the warm climate. The hazelnuts are harvested in the fall - either by picking them or by collecting w[...]
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