A few years into the diet, I started buying in bulk from Honeyville. I could get a 5lb. bag of blanched almond flour for a good deal less than Bob’s 1lb. bags that I was buying locally. I don’t recall thinking too much about the difference between the two at the time, it was finance that was the driving factor.However, I recently had the chance to use Bob’s almond flour again. I made the Disneyland crab cake recipe for my parents (recipe coming in a future post!) and didn’t notice much of a difference at the time, largely because I’ve only made that recipe a couple of times and didn’t have a good sense of the mouthfeel that the almond flour imparts. I used the leftover Bob’s almond flour and made my SCD muffins with it, mixed with some of the Honeyville Grain almond flour. WOW. Huge difference. The Honeyville almond flour has a finer grind to it which lends to a more muffin-like texture. Which is to say that the Bob’s Red Mill almond flour seems like there are little “beads” of almonds. I don’t quite know how to describe it, but it doesn’t belong in my muffin. I much prefer the finer grind.
What I’m trying to say is that I’ll be sticking with Honeyville when I need almond flour.*
*This is not a paid endorsement, just my opinion.
SCD Banana Nut Muffins (modified from Breaking the Vicious Cycle)
- 3 cups Honeyville almond flour
- 1/4 cup melted butter (opt. 1/4 cup yogurt or apple butter if avoiding butter)
- 1/2 cup honey
- 1/2 tsp baking soda
- 4 eggs
- 2 extra-ripe bananas (I usually have some in the freezer that I thaw)
- Preheat oven to 350°F
- I use a KitchenAid stand mixer with the beater attachment.
- Add almond flour, eggs, honey to the mixing bowl and turn on mixer until ingredients are well blended & wet. Sometimes I scrape the sides of the bowl with a spatula (while the mixer is *off*!) to make sure that it’s mixed well.
- I clip off the tops of the bananas and squeeze the fruit into the mixer bowl & turn on the mixer again.
- This is where I add the baking soda and butter, again scraping the sides and making sure all ingredients are well blended.
- I use regular muffin tins & spray with Pam, but you could use a drop or two of olive or vegetable oil in the cups instead of a spray. (BtVC calls for muffin cups, but I found that the batter sticks to them & is wasteful) I spoon out enough batter to fill one of the cups halfway. I usually get about 18 cups with the above ingredients. At this time I also add 4 raisins per muffin & mix in with a knife blade, but that’s just my own little addition. You could certainly add blueberries or other small berries or fruit, but I’ve always just used raisins.
- Cook at 350°F for 17 minutes. I then move the muffin tins around to make sure they cook evenly, but I’m probably just being fussy. I then cook for another 5 minutes, or until the tops are nice and brown like in the picture above.