Almond meal banana muffins!!! Yes, we’ll reach the recipe, but initial, hi and exactly how was your weekend?
Here in Chicago it was a beautiful 60 degrees (in Feb!). Needless to say, I took full benefit of the weekend by firmly taking a rest from function and fees. On Friday night time we remained in, produced cookies and watched the new(er) Steve Jobs movie. I full blown LOVED it and thought Michael Fassbender was great. If you haven’t seen it yet, you must!
Saturday morning arrived early as my cat Milly wakes me up daily around 5am. I did so manage to drift off for a couple more hours then decided to hit a good work out. The fitness studio room is approximately 1.5 miles away, but I always walk because I could and honestly, I really like walking EVERYWHERE. Yesterday I walked nearly 25,000 steps – pretty pleased with myself for that one.
On my way to my workout, I enjoyed one of the lovely banana muffins. I produced them a few weeks ago and have been tweaking the recipe every week since. Truthfully, I test my formulas about 5 or 6 times before they finally find yourself on the blog. What may i say? I’m a perfectionist, particularly when it comes to muffins.
These muffins are MAGICAL. Made with almond meal and flaxseed meal for incredible diet, minerals and vitamins. They’re also naturally sweetened with bananas no additional sugar. If you don’t count the dark chocolate, which individually I don’t. The advantages of chocolates are totally underrated; as you know, I’m quite the advocate of placing it in baked goods and eating it alone being a heart-healthy deal with. It’s not the chocolate that’s the issue, it is the amount of sugar in the chocolate.
If you are having these like a breakfast time muffin, it is possible to replace the chocolates with blueberries, or just keep it out and pass on them with jelly or nut butter. OR just move all in and revel in a little delicious chocolate each day because #treatyoself.
I hope you have the best week. I’m going to be back again soon with an increase of nutritious goodies. xo!
5.0 from 3 reviews
Calories: 218
Body fat: 16.7g
Prep time:
10 mins
Cook time:
20 mins
Total period:
30 mins
Ingredients
1/4 cup flaxseed meal
1 teaspoon cooking soda
2 medium extra ripe bananas (about 3/4 cup mashed banana)
1 egg, slightly beaten
1 tablespoon melted coconut oil (avocado or essential olive oil also functions)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk
2.5 oz 72% dark chocolate bar, cut (use vegan chocolate, if preferred)
Instructions
Preheat oven to 350 levels F.
In a medium bowl, whisk collectively almond meal, flaxseed meal, baking soda pop, cinnamon and salt. Set aside.
In a large bowl, mix the following together until clean and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk.
Add dry ingredients to wet ingredients and mix until just combined. Fold in dark chocolate chunks, leaving several for sprinkling on top of the muffin batter.
Fill up greased or paper-lined muffin cups 3/4 of just how full. Bake 20-23 minutes until toothpick arrives clean or with just a few crumbs attached. Makes 10 muffins.
To create vegan: I haven’t tested this, but I suppose you could omit the egg and use 1/3 cup flaxseed meal and 1/4 cup almond milk. Make sure you let me understand if you try it!
If you want to replace the chocolates chunks with delicious chocolate chips it is possible to. I suggest a little over 1/3 cup chocolates chips
If you’d like a little more protein in these muffins, I love adding 1/3 cup of proteins powder. I’ve just tested it with Aloha’s Vanilla Protein Powder.
Feel absolve to add in walnuts or pecans.
Nourishment for 1 muffin without delicious chocolate: 180 calorie consumption 13.4g fats 9.9g carbs 3.6g fiber 3.7g sugar 6.3g protein
THESE LOOK AMAZING!!!! I produced your coconut flour delicious chocolate chip banana bread 14 days ago and today I am just looking forward to my bananas to brownish so I could make more!
Do you think part of the almond meal in this could be subbed out with oat flour?
Last time, I actually didn’t have enough almond flour (I had been a 1/2 cup short). So I used 1/2 glass of coconut flour and added a supplementary egg. OMG!!! They came out amazing!!!!!
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