Saturday, September 7, 2013

Good Morning: Banana Almond Muffins


  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 2 ripe bananas
  • 3 Tbsp agave nectar, maple syrup or honey if not vegan
  • 3 Tbsp unsweetened vanilla or plain almond milk
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 cup almond meal
  • 1/2 cup + 2 Tbsp oat flour
  • Optional toppings: chopped nuts, rolled oats, crumb topping  

  1. Preheat oven to 350 degrees F and line a muffin tin with 8 paper liners.
  2. In a large bowl, prepare flax egg by mixing flaxseed + water and letting 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. I added a touch more because I prefer sweeter muffins.
  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 cool 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.

I did not have oat flour on hand so I made some myself.

  These turned out nicely, they are hearty and denser more along the consistency of banana bread and brand muffins. They did turn out very moist and were plenty sweet! They are smaller in size and do not fluff up like flour muffins would, but they are plenty flavorful. The above recipe made 10 muffins

Serving size: 1 muffin Calories: 158 
                                    Fat: 7 g 
                                    Carbohydrates: 21 g 
                                    Sugar: 10 g 
                                    Fiber: 3.7 g 
                                    Protein: 4.5 g

No comments:

Post a Comment