Lovers in the U.S.A.!!!
How jazzed are you that our pal Friday is IN THA BUILDING!!! ???
I know I am! Things are going to get cray in casa de Constantiner tonight…and by “cray” I mean chill at the pad, snuggle with my Boo and mayyyyyyybe have a glass of wine or two. Out of control, right? <wink wink> …riiiiiiiiight <insert: sarcasm>
You know I keep it short and sweet on Fridays, but before you take a bite out of my freshest muffin recipe, check out the color…
Woop! Woop! My girl Laurie Daniel did me good! (BEST colorist in NYC! Especially for blondes)…
…Thirty here I come!
Alright, I’m putting a sock in it – references to my hair and birthday are stopping NOW (I’m starting to bother myself)…
Take a bite out of these, instead!
Banana Lots ‘O Nut Muffins
1 Cup Almond Flour
1 Cup GF Oat Flour
1/2 Cup Raw Sugar
2 T Agave Nectar
1 T Raw Coconut Oil
2 Bananas, ripe & mashed
3/4 Cup Almond Milk
1 tsp Cinnamon
1/2 tsp Himalayan Sea Salt
3 tsp Baking Powder
1 tsp Vanilla Extract
1/2 Cup Chopped Walnuts
Preheat oven to 325. Mix all ingredients well, then line muffin tin baking sheet. Pour batter 3/4 way full. Bake for 25-30 minutes, or until tops are golden brown and toothpick is clean.
Voila! Muffins are served, Yo!
I love to eat mine ‘fresh out the oven,’ or re-heated in the oven (300 degrees for 15 minutes) with a pat of butter and glass of fresh almond milk...Oh my gangster, is that good…
Alright Buttons…I’m outtie.
SALUD TO THE WEEKEND! Make it awesome!