Banana Almond Meal Muffins*
Makes 12 muffins
Ingredients:
2 Tablespoons ground flax seed
5 Tablespoons water
3 medium ripe bananas
4 1/2 Tablespoons agave or maple syrup
4 1/2 Tablespoons unsweetened vanilla or plain almond milk
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons baking powder
1 1/5 cups almond meal (ground from raw almonds - not almond flour or pre-ground store bought)
1 cup oat flour (ground from gluten-free oats or store bought)
Directions
1. Preheat oven to 350* F (depending upon your oven).
2. Fill muffin tin with paper liner cups.
3. In a large mixing bowl, prepare egg substitute by mixing flaxseed and water. Let rest for a few minutes.
4. Mash bananas and add to mix.
5. Add agave, baking powder, vanilla, almond milk and stir.
6. Add almond meal and oat flour and stir once more.
7. Portion mixture into paper liners.
8. Bake for 25-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Muffins should be somewhat firm to the touch with a little give. They should appear golden brown on top.
9. Let cool in the pan on a wire rack for 5 minutes.
10. Carefully lift out the muffins and place on the rack to cool completely.
Wrap the muffins well and place in an airtight container. As such, they will keep in the refrigerator for several days and in the freezer for up to 2 months. To defrost the muffins, let sit at room temperature for 15 minutes and then warm in a toaster oven or conventional oven set to 150* for 10 minutes.
Original recipe from The Minimalist Baker.
* This recipe is gluten-free.
** This recipe is vegan.
Ingredients:
2 Tablespoons ground flax seed
5 Tablespoons water
3 medium ripe bananas
4 1/2 Tablespoons agave or maple syrup
4 1/2 Tablespoons unsweetened vanilla or plain almond milk
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons baking powder
1 1/5 cups almond meal (ground from raw almonds - not almond flour or pre-ground store bought)
1 cup oat flour (ground from gluten-free oats or store bought)
Directions
1. Preheat oven to 350* F (depending upon your oven).
2. Fill muffin tin with paper liner cups.
3. In a large mixing bowl, prepare egg substitute by mixing flaxseed and water. Let rest for a few minutes.
4. Mash bananas and add to mix.
5. Add agave, baking powder, vanilla, almond milk and stir.
6. Add almond meal and oat flour and stir once more.
7. Portion mixture into paper liners.
8. Bake for 25-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Muffins should be somewhat firm to the touch with a little give. They should appear golden brown on top.
9. Let cool in the pan on a wire rack for 5 minutes.
10. Carefully lift out the muffins and place on the rack to cool completely.
Wrap the muffins well and place in an airtight container. As such, they will keep in the refrigerator for several days and in the freezer for up to 2 months. To defrost the muffins, let sit at room temperature for 15 minutes and then warm in a toaster oven or conventional oven set to 150* for 10 minutes.
Original recipe from The Minimalist Baker.
* This recipe is gluten-free.
** This recipe is vegan.