Almond Flour Showdown!

Almond Flour Muffin
When I started on the SCD back in 2004, I bought Bob’s Red Mill Almond Meal/Flour because it was the BobsRedMillAlmondMealmost readily available in the stores close to me. I used it mostly to make the muffin recipe in Breaking the Vicious Cycle, but would make bread occasionally.


HoneyvilleAlmondFlourA 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)

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 18
  • Difficulty: easy
  • Recipe type: Breakfast


  • 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)


  1. Preheat oven to 350°F
  2. I use a KitchenAid stand mixer with the beater attachment.
  3. 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.
  4. I clip off the tops of the bananas and squeeze the fruit into the mixer bowl & turn on the mixer again.
  5. This is where I add the baking soda and butter, again scraping the sides and making sure all ingredients are well blended.
  6. 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.
  7. 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.
  8. Enjoy!

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1 comment

  1. […] butter, honey, eggs, and bananas. I don’t really taste the bananas, but I have one of my SCD banana nut muffins every morning for breakfast, so I’m pretty used to banana taste by now. I still don’t […]

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