1 cup almond flour (store-bought or ground from blanched almonds)
1/4 cup oat flour (store-bought or ground from whole oats)
3 Tbsp. coconut flour
2 tsp. baking powder
1 tsp. cinnamon
2 tsp. apple cider vinegar
~1/2 cup milk of choice (see instructions)
2 Tbsp. coconut oil
1 Tbsp. roasted almond butter (or nut butter of choice)
1/4 cup mashed banana (~1/2 of a large banana)
splash vanilla extract
2 Tbsp. maple syrup
1/2 cup chopped nuts (I used pecans. Mark thinks that walnuts would be stellar. I concur.)
Preheat the oven to 425 degrees F. Spray/grease a muffin tin and set aside.
Add almond flour, oat flour, coconut flour, baking powder, cinnamon, and salt to a large bowl and whisk to combine. Be sure to whisk out any large clumps of flour.
Add apple cider vinegar to a 1/2 cup measure. Fill the rest of the measure up with milk. Allow to sit for 5-10 minutes, or until it starts to curdle. This is your homemade buttermilk.
Add coconut oil to a small microwave-safe bowl, and melt in the microwave. Add almond butter, banana, vanilla, and maple syrup and mix well to combine. Add “buttermilk,” and mix well to combine.
Add liquids to your dry ingredients and mix well until combined. Add nuts, reserving a small portion for topping if desired. The batter will be thick and fluffy.
Fill muffin cups all the way to the top. Top with reserved nuts.
Bake for 5 minutes at 425 degrees F. WITHOUT OPENING THE OVEN DOOR, lower the oven temperature to 375, and bake for an additional 13 minutes, or until a toothpick inserted into the middle comes out clean. This method gives these muffins optimum rising power.
Remove from oven and allow to sit in the muffin tin for 10 minutes. Remove muffins and place on a cooling rack to continue cooling.
Enjoy slathered with nut butter, drizzled with maple syrup, or topped with more banana.