Recipes, Sweet

Banana almond muffins

Juicy banana-almond muffins

Do you ever feel that you’re craving something sweet and you’re dying for something sweet to eat? Don’t worry – we’re sharing something really good with you. These succulent banana-almond muffins taste like grandma made them, but are healthy, wholefood and made with pure ingredients. These delicious muffins are free from gluten, egg, refined sugar and cow’s milk. They also don’t contain yeast or anything else that’s not good for your health. There is plenty of flavour in the muffins and no lack of sweetness. Our tastebuds are very enchanted by these almond muffins, and we’re sure you’ll love them too.

Quantity: 12 large muffins
Preparation time: 50 minutes
Degree of heaviness: light
To prepare you need:

  • 1 flax or chia “egg” (1 tbsp ground flax or chia seeds + 2,5 tbsp water)
  • 3 medium ripe bananas
  • 1 tbsp baking powder
  • 1 teaspoon of soda
  • 0,5 teaspoon of pure non-alcoholic vanilla extract or 0,25 teaspoon of pure vanilla powder.
  • 3 tbsp olive oil
  • 100 g coconut sugar crumbs
  • 2,5 tablespoons maple syrup
  • pinch of salt
  • 0,5 teaspoon cinnamon (optional, if desired)
  • 200 ml unsweetened almond milk
  • 140 g almond flour
  • 140 g brown or white rice flour
  • 50 g potato starch
  • 15 g tapioca starch
  • 100 g gluten-free oatmeal (optional)
  • 120 g chopped walnuts (to shake on top, if desired)

How to make almond muffins?

Preheat the oven to 190 degrees. While the oven heats up, mix the dough. Start preparing the “egg”. To do this, mix the ground flax or chia seeds and water together in a small bowl and set aside to steep for five minutes. In a large bowl, mash the banana with the baking powder and bicarbonate of soda and add the flaxseed egg, vanilla, coconut sugar, maple syrup, salt, cinnamon and oil to the banana mixture and mix thoroughly until smooth. Then add the almond milk and the flours and starches. Mix and divide the batter evenly into muffin tins. Sprinkle chopped walnuts on top if desired.

Bake the muffins for 28-35 minutes, until brown on top and a toothpick comes out dry.

The recipe is adapted from the Minimalist Baker recipe. You can find the original recipe here.

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