279: Banana Nut Muffin (Almond Flour); Source: https://ourbalancedbowl.com/almond-flour-banana-nut-muffins/
Comments:
Store the leftover muffins at room temperature in a tightly sealed tupperware container. They will keep for 2-3 days, although of course, they will be most delicious on the first day. Warm one up by heating it in the microwave for about 15 seconds.
| flour, almond | 2 1/2 | c | | applesauce, unsweetened | 1/4 | c | | bananas, ripe | 3 | ea | | eggs | 2 | large |
| syrup, maple | 1/4 | c | | walnuts | 1/3 | c |
| cinnamon | 1 | tsp | | vanilla extract | 1 | tsp |
| baking soda | 1 | tsp | | baking powder | 1/2 | tsp |
| salt | 1/4 | tsp | |
Directions:
Begin by mashing up your ripe bananas! Your bananas need to be super ripe – like brown and extra spotty to give you the ultimate natural sweetness that you want! Try your best to get the lumps out of them if you can – but if there are still a few in there, no worries!
Next, to the mashed bananas, add in the eggs, applesauce, vanilla extract and maple syrup. Use a whisk to combine them to make sure it’s mixed together well!
Next – I used a sifter to sift in my dry ingredients. I sifted in the almond flour, baking soda, baking powder, cinnamon and salt.
Then I stirred them into the wet ingredients using a wooden spoon.
Lastly, add in those chopped walnuts (or you could do chocolate chips!). I used about ⅓ of a cup.
To a 12 muffin tin, I added my muffin liners and then sprayed the inside of the muffin liners. This was a game changer for me!
I added about ⅓ a cup of the batter to each muffin liner – you want it to be about ⅔ of the way full (and maybe a little extra) and got exactly 12 muffins.
Pop them into a 375 degree preheated oven and let them bake!
Bake for 20-24 minutes – my sweet spot was about 22 minutes but each oven is different of course! Make sure that you use a toothpick to make sure that the middles are done.
Let them cool in the pan for at least 10 minutes! Then remove and eat up! Schmear with butter, PB or eat plain. They’re SO SO GOOD.
1. Preheat the oven to 375. Add your ripe bananas to a large bowl. Mash the bananas up with a fork until they are completely mashed with little to no lumps left.
2. To the same bowl, add in your maple syrup, applesauce, vanilla extract and 2 eggs. Use a whisk until the ingredients are well combined.
3. Using a sifter, sift in your almond flour, baking soda, baking powder, cinnamon and salt. Mix until well combined with a wooden spoon.
4. Roughly chop the walnuts and then fold them into the batter using the wooden spoon.
5. Use cooking spray to grease the muffin liners! Next, use a 1/3 cup measuring cup to fill the muffin cups until 2/3 full.
6. Bake for 20-24 minutes or until toothpick comes out clean. Let cool in the pan for 10 minutes or so and then remove them to a cooling rack.
7. Enjoy with a schmear or butter or nut butter! Store in a tupperware at room temperature for 2-3 days.
