September 20 2017
Try making these zucchini muffins for a nutritious and delicious post-run snack.
GLUTEN-FREE ALMOND BANANA PANCAKE CUPS
Magnesium, vitamin E, potassium and protein make these flapjacks a healthful choice for gluten-free goddesses and wheat-loving ladies alike.
2 cups almond flour
3 large eggs
1/3 cup low-fat milk
1 large ripe banana
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. almond extract
1/4 tsp. salt
1/3 cup walnuts, chopped
1 cup blueberries
1/4 cup pure maple syrup
Preheat oven to 350 degrees. Add almond our, eggs, milk, banana, cinnamon, baking soda, baking powder, almond extract and salt to a blender container and blend until smooth. Stir in walnuts.
Divide batter among 12 paper-lined muffin cups. Bake until set and lightly browned on top, about 20 minutes. Let cool several minutes before unmolding.
Add blueberries and maple syrup to a blender container and mix until combined. Serve pancake cups topped with blueberry sauce.
Nutritional Info Per Serving 363 calories, 13g protein, 26g fat (1 g saturated), 27g carbohydrates, 140mg sodium.