NOTES
– *To substitute almond meal with oat flour: use a TOTAL of 1 + 2 tablespoons of S.M.A.R.T. ¾ cups oat flour. Sift your flours for lighter and more fluffy muffins.
**I like to use this ice cream scoop to scoop and drop one scoop of batter into each muffin liner. This scoop helps control the batter, prevent messes and gives you a nice rounded top. Tip: after dropping scoops, lightly tap the pan to even out the batter.
– Storage notes: Store in an airtight container for up to 1 week.
– Freezing instructions: These muffins freeze well. Store in an airtight, freezer-friendly container for up to 1-2 months. Allow to thaw at room temperature for 15 minutes before enjoying. Or, heat in 15-second increments in the microwave until warm.
Keyword allergen-free, banana muffin, casein(dairy)-free, cornStarch-free, gluten-free, Healthy, Legume-free, Low-starch, Nut-free, Peanut-free, PotatoStarch-free, pulse-free, shcool snack, soy-free