Ingredients
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1 1/3 cups slivered almonds
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1/4 cup cornmeal
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1/4 cup ground flaxseed
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1/4 tsp kosher salt
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1/4 tsp baking soda
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1/2 tsp cinnamon
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2 Tbsp granulated sugar
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1 medium banana, very ripe
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2- 4 tbsp milk
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1 1/2 tbsp butter, melted and cooled slightly
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2 tbsp honey
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1 egg
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1 tsp pure vanilla extract (gluten-free)
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1 cup sliced fresh strawberries
Steps
1
Preheat oven to 325°F. Line 10 cups of a muffin tin with paper liners.
In a coffee grinder, blender or food processor, finely grind almonds, 1/3 cup at a time. Put each portion through a sifter to separate the fine powder from the larger chunks, then re-process until all almonds are finely ground (can be the size of coarse salt down to the size of fine powder, but be careful not to process too much or you will get almond butter).
2
In a medium bowl, whisk together cornmeal, flaxseed, salt, baking soda, cinnamon and sugar. In a measuring cup, mash banana with a fork until smooth. Add enough milk so banana and milk combined measure 3/4 cup. Add butter, honey, egg and vanilla; mix with a fork until fully blended together. Add banana mixture to dry mixture and stir until incorporated. Add strawberries and fold in quickly, until just evenly mixed in.
3
Divide batter among lined muffin cups. Bake muffins for 30 minutes, or until slightly firm to the touch, and just beginning to brown on top. Serve warm.
