Recipes
Almond and Banana Muffins
09
Mar
Mar
I love a muffin for breakfast, a muffin for snacking and a muffin just because it’s a muffin! These delicious muffins are so hard to resist and are perfect to share with family and friends. The bananas make them wonderfully sweet and their combination with the protein-packed almonds is a dream. My muffin love is sorted!
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Ingredients
2 flax eggs (mix 2 tbsp flax seed with 5 tbsp water)
2 medium ripe bananas
3 Tbsp honey or maple syrup
3 Tbsp unsweetened almond milk or coconut milk
1 tsp vanilla extract
1 tsp baking powder (gluten-free option available at Healthy U)
1 cup almond meal (ground from raw almonds)
1/2 cup + 2 Tbsp oat flour (ground from oats)
Optional toppings: chopped nuts, rolled oats, banana, fruit preserve
Directions
- Preheat oven to 175C and line a muffin tin with 8 paper liners.
In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes. - Next add bananas and mash. Add honey, baking powder and almond milk and stir.
- Add almond meal and oat flour and stir once more. Taste to see if it needs a bit more honey.
- Bake for 25-34 minutes or until a toothpick inserted into the center comes out clean and they become firm when touched.
- Remove and let them rest in pan for 5 minutes. Then cool completely on a cooling rack.
- Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.