Chestnut Banana Muffins

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Chestnut Banana Muffins

Source: Allergy Cooking with Ease

 

The natural sweetness of the chestnut flour and bananas combine to make this an

exceptionally tasty grain-free treat.

 

2 1/4 cups chestnut flour, sifted if lumpy

1 tsp. baking soda

1/2 tsp. unbuffered Vitamin C crystals (or lemon juice)

1/4 tsp. ground cloves (optional)

1 3/4 cup pureed ripe bananas

1/4 cup oil

 

Mix together the chestnut flour, baking soda, Vitamin C crystals, and cloves in

a large bowl. Stir the bananas and oil together, add them to the flour mixture,

and stir until they are just mixed in. Spoon the batter into oiled and floured

muffin cups, filling them to little over 3/4 full. Bake at 375� for 18 - 20

minutes. Makes 12 - 13 muffins.