Banana Almond Meal Muffins

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.

Banana Almond Meal Muffins

From minimalisbaker.com

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,

 

Gluten-Free Banana Carob Chip Muffins

Dear Sally,

It was wonderful to see you on the weekend. I had an amazing time making the laundry detergent and Jesse has already done some laundry for me with it. Things have settled back into their usual routine and I had some time to try a new recipe. My father makes me almond flour in his dehydrator. He uses the flesh of the almonds that are leftover from making almond milk. A little goes a long way and had a very unique flavor. I modified a recipe for gluten-free muffins from The Best of This Life adding almond flour and some other ingredients. They are not light and fluffy like the ones you make with coconut flour but they are delicious.

Gluten-Free Carob Chip Banana Muffins

Modified from The Best of This Life 

2 cups of almond flour

1 cup of gluten-free oats

1 tsp of baking powder 

1 tsp of cinnamon

1 tsp of natural vanilla

1/3 cup honey

1 cup of mashed bananas (approximately 3 very ripe bananas)

1/2 cup of unsweetened almond milk

1/2 cup of melted coconut oil

2 eggs

2/3 cup of semi-sweet carob chips

1.   Preheat oven to 350 F.

2.   Grease or line muffin pan for 12 muffins.

3.   In a large mixing bowl, combine all dry ingredients. Mix thoroughly.

4.   In a smaller mixing bowl, whisk eggs, add oil and maple syrup.

5.   Combine wet ingredients into dry ingredients, adding the mashed bananas.

6.   Mix well and then add the chocolate chips.

7.   Pour the mixture into the muffin pan in equal parts.

8.   Bake for 22-25 minutes - tops will crack open when ready, always test the center to make sure it comes out clean on a knife.

  I hope you and Jason had a great Family Day. Jesse and I took the quad out on lake Simcoe and after a cold day on the ice it was nice to come home to a hot cup of tea and delicious muffin. 

Love,