Dear Sally,
This is a
recipe that you NEED to try. I had
some bananas in my fruit bowl that were past the point of eating and perfect
for muffins. Usually I would make some regular muffins for Jesse or the
neighbours, ones that I can’t eat but on THIS day I was being selfish. I found
a recipe online for muffins using almond meal instead of almond flour. I had my
doubts but once I tried them I was hooked. After eating three I had to walk out
of the kitchen. This recipe is gluten free and vegan.
Ingredients:
2 flax eggs
(2 tbsp. flaxseed meal + 5 tbsp. water)
2 ripe
bananas
3 tbsp.
agave nectar, maple syrup or honey (not vegan)
3 tbsp.
unsweetened vanilla or plain almond milk
1 tsp. pure vanilla
extract
1 tsp.
baking powder
1 cup almond
meal
½ cup + 2
tbsp. oat flour
Optional
toppings: chopped nuts, rolled oats
Instructions:
1.
Preheat oven to 350° and line muffin tin with 8 paper
liners.
2.
In a large bowl, prepare flex egg by mixing
flaxseed + water and letting it rest for a few minutes.
3.
Next add bananas and mash. Add agave, baking
powder, vanilla, almond milk and stir.
4.
Add almond meal and oat flour and stir once
more. Taste to see if it needs more sweetener.
5.
Bake for 25-30 minutes or until a tooth pick or
knife inserted into the center comes out clean and they become somewhat firm to
the touch with a little give.
6.
Remove and let rest in pan for 5 minutes. Then
cook all the way on a cooling rack.
7.
Store in an airtight container or covered with plastic
wrap for several days. Freeze for longer storage.
When I made
these I had 3 bananas so I just did one and a half times and I filled 12 muffin
cups. I am serious when I say you have to make these. Jesse isn’t allowed to
touch them and I am trying to pace myself. It may not fill your craving for
pizza and comfort food but they are a really healthy snack.
Love,
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