Almond Flour Banana Muffins

https://choosingchia.com/almond-flour-banana-muffins/#tasty-recipes-30898-jump-target

These are really yummy! I like to make them mini sized. I took them to two neighbors who both really like them. One asked for the recipe. -Annette

Author: Jessica Hoffman  Prep Time: 15 minutes  Cook Time: 20 minutes  Total Time: 35 minutes  Yield: 12 muffins  Category: Snack  Method: Bake  Cuisine: American  Diet: Gluten Free

These almond four muffins come together in one bowl and are grain-free and gluten-free!

Ingredients

3 bananas, mashed (about 1 cup mashed)

2 eggs, at room temperature

 2 tbsp olive or avocado oil- I used coconut oil

1/3 cup coconut sugar- I used brown sugar

 1 tsp vanilla extract

2 1/4 cups almond flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

 1/2 tsp nutmeg

1/2 cup chocolate chips- I used an expensive sugar free chocolate chip but anything will work.

Instructions

Preheat oven to 350°F and line a muffin pan with liners.

 In a large bowl, mash the bananas until smooth. Add the eggs, avocado oil, coconut sugar, and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg.

Add the dry ingredients to the wet and gently mix until just combined. Fold in the chocolate chips.

Spoon the batter into the muffin liners, filling about 3/4 full.

Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for a few minutes, then enjoy!

Notes

Overripe spotty bananas work best.

Don’t overmix the batter to keep the muffins light and fluffy.

Line the muffin tin with parchment or silicone liners to prevent sticking.

Let muffins cool in the pan for 5-10 minutes to set/

To make banana bread, bake the batter in an 8×4 inch loaf pan for 45–55 minutes.

Nutrition

Serving Size: 1 muffin  Calories: 175  Sugar: 9g  Fat: 13g  Carbohydrates: 14g  Fiber: 3g  Protein: 5.5g

Glaze for Honey Glazed Ham

 Honey Brown Sugar Ham Glaze

https://www.thekitchn.com/brown-sugar-ham-glaze-recipe-255487#post-recipe-12586

The family was surprised at how yummy this ham and glaze were. They really liked it and prefer it over the Costco spiral honey ham. It was really good. -Annette

Prep time: 5 minutes to 10 minutes

Cook time: 2 hours to 3 hours

Makes about 2 cups

Per serving, based on 16 servings

Nutritional Information:

Calories 751,  Fat 44.3 g (68.2%),  Saturated 16.5 g (82.4%), Carbs  44.9 g (15.0%), Fiber 0.4 g (1.4%), Sugars 56.9 g,  Protein 42.5 g (85.0%),  Sodium  3130.7 mg (130.4%)

Ingredients

1 (8- to 10-pound) bone-in, spiral-cut ham, with no added water or juices (I bought a applewood smoked chunk of ham at Costco and heated it in the oven. We then sliced it in half and then in slices and then added the glazed and baked it till the glaze was sizzling).

(I used 1/4 of this recipe for my ham chunk)

2 cups packed light brown sugar                          

1 cup honey

1/2 cup Dijon mustard

2 tablespoons unsalted butter

2 tablespoons apple cider vinegar

-------------------------------------------------

1/4 the recipe is:

1/2 c. packed light brown sugar

1/4 c. honey

1/8 c. Dijon Mustard (I accidentally used too much mustard and only had honey mustartd)

1/2 Tlb. butter (I ended up adding a little extra butter)

1/2 Tlb. apple cider vineegar

Instructions

Arrange a rack in the middle of the oven and heat the oven to 275°F. Line a roasting pan or rimmed baking sheet with 2 sheets of aluminum foil long enough to wrap up and around an 8- to 10-pound ham.

Take the ham out of its wrappings and place it in the pan cut-side down. Fold the foil up and around the ham and seal well. This foil pouch will help keep the ham from drying out in the oven.

Bake until an instant-read thermometer inserted into the center of the ham not touching bone registers at least 120°F, 2 to 2 1/2 hours total (15 to 20 minutes per pound), checking the temperature after 1 1/2 hours. Meanwhile, place 2 cups packed light brown sugar, 1 cup honey, 1/2 cup Dijon mustard, 2 tablespoons unsalted butter, and 2 tablespoons apple cider vinegar in a medium saucepan over medium-high heat. Bring to a simmer, stirring regularly to break up any lumps. Reduce the heat to medium-low and gently simmer until reduced by a third, darkened, and thickened, about 20 minutes. Remove the saucepan from the heat.

When the ham has about 30 minutes left (my whole ham took about 30-40 minutes to warm, it was just a smaller chunk), remove from the oven, uncover, and baste with the warm glaze, working the glaze between the cuts in the ham wherever possible. Return the ham to the oven uncovered. Bake until an instant-read thermometer inserted into the center of the ham not touching bone registers 120°F to 140°F, about 30 minutes more.

Remove the ham from the oven and let cool for 5 to 10 minutes. Use a long, thin knife to cut around the ham bone, then cut along the natural fat lines in the ham to separate the spiral-cut slices.

Recipe Notes

Make ahead: The glaze can be made ahead and refrigerated for up to 5 days. Reheat over low heat until it reaches a simmer before using.

Storage: Leftover ham can be refrigerated in an airtight container for up to 5 days.