Banana Almond Meal Muffins (Gluten Free + Vegan Optional)
Bananan Almond Meal Muffins (Gluten Free + Vegan Optional) is a gluten free and dairy free side dish. One portion of this dish contains approximately 6g of protein, 9g of fat, and a total of 178 calories. For 57 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. Plenty of people made this recipe, and 4768 would say it hit the spot. From preparation to the plate, this recipe takes approximately 35 minutes. If you have bananas, oat flour, baking powder, and a few other ingredients on hand, you can make it. It is brought to you by Minimalist Baker. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is rather bad. If you like this recipe, take a look at these similar recipes: Flax Almond Meal Banana Muffins with Dark Chocolate (gluten free, paleo!), Gluten Free Banana Cheesecake (With Almond Meal Crust), and Orange Cranberry Oatmeal Muffins (Gluten-Free Optional).
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 cup almond meal (ground from raw almonds)
3 Tbsp unsweetened vanilla or plain almond milk
1 tsp baking powder
2 medium ripe bananas
2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water) or sub 2 small eggs
3 Tbsp agave nectar, maple syrup or honey if not vegan
1/2 cup + 2 Tbsp oat flour (ground from GF oats)
1 tsp pure vanilla extract
Equipment:
muffin tray
bowl
oven
knife
wire rack
plastic wrap
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F 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 agave, baking powder, vanilla, almond milk and stir.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.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.Remove and let rest in pan for 5 minutes. Then cool all the way on a cooling rack.Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.
Step by step:
1. Preheat oven to 350 degrees F 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.
2. Add agave, baking powder, vanilla, almond milk and stir.
3. 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.
4. 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.
5. Remove and let rest in pan for 5 minutes. Then cool all the way on a cooling rack.Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.
Nutrition Information:
covered percent of daily need
