Gluten Free muffins

with squash & chopped nuts

  • 35 min
  • 8 pcs
Recipe by Ditte Ingemann


  • 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


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.


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