Almond meal banana muffins!!! Yes, we’ll get to the formula, but 1st, hi and how was your weekend?

Within Chicago it had been a lovely 60 degrees (in February!). Of course, I took complete benefit of the weekend by taking a rest from work and taxes. On Friday evening we remained in, produced cookies and watched the new(er) Steve Careers movie. I full blown LOVED it and thought Michael Fassbender was great. If you haven’t seen it yet, you must!

Saturday morning hours arrived early as my cat Milly wakes me personally up daily around 5am. I did so manage to fall asleep for a few more hours then decided to strike a workout. The fitness studio is approximately 1.5 miles away, but I usually walk because I could and honestly, I really like walking EVERYWHERE. Yesterday I walked almost 25,000 measures – pretty proud of myself for that certain.

On my way to my workout, I loved one of these lovely banana muffins. I made them a couple weeks ago and have been tweaking the formula weekly since. Truthfully, I test my formulas about 5 or 6 instances before they finally find yourself on the blog. What can I state? I’m a perfectionist, particularly when it comes to muffins.

These muffins are MAGICAL. Made out of almond food and flaxseed meal for incredible nourishment, minerals and vitamins. They’re also naturally sweetened with bananas no additional sugar. Unless you count the chocolates, which personally I don’t. The advantages of dark chocolate are completely underrated; as you know, I’m quite the advocate of placing it in baked goods and consuming it alone as 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’re having these being a breakfast time muffin, it is possible to replace the dark chocolate with blueberries, or just keep it out and pass on them with jelly or nut butter. OR just move all in and enjoy a little chocolates each day because #treatyoself.

I hope you have the very best week. I’m going to be back again soon with an increase of healthy goodies. xo!

5.0 from 3 reviews

Calories from fat: 218

Fat: 16.7g

Prep period:

10 mins

Cook time:

20 mins

Total period:

30 mins


1/4 cup flaxseed meal

1 teaspoon baking soda

2 medium extra ripe bananas (about 3/4 cup mashed banana)

1 egg, slightly beaten

1 tablespoon melted coconut oil (avocado or olive oil also works)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

2 tablespoons unsweetened almond milk

2.5 oz 72% chocolates bar, chopped (use vegan chocolate, if preferred)


Preheat oven to 350 degrees F.

In a moderate bowl, whisk jointly almond food, flaxseed meal, baking soda pop, cinnamon and salt. Set aside.

In a large bowl, mix the following together until smooth and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond dairy.

Add dry ingredients to damp ingredients and mix until simply combined. Fold in dark chocolate chunks, leaving a few for sprinkling on top of the muffin batter.

Fill greased or paper-lined muffin cups 3/4 of the way full. Bake 20-23 a few minutes until toothpick comes out clean or with just a few crumbs attached. Makes 10 muffins.

To make vegan: I haven’t tested this, but I suppose you could leave out the egg and use 1/3 cup flaxseed meal and 1/4 cup almond milk. Please let me know in the event that you try it!

If you wish to replace the chocolates chunks with chocolates chips you can. I suggest a little over 1/3 glass delicious chocolate chips

If you want a little more protein in these muffins, I love adding 1/3 cup of proteins powder. I’ve just examined it with Aloha’s Vanilla Protein Powder.

Feel free to add in walnuts or pecans.

Nutrition for 1 muffin without delicious chocolate: 180 calorie consumption 13.4g extra fat 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 2 weeks ago and now I am just waiting for my bananas to dark brown so I could make more!

Do you consider area of the almond food in this may be subbed out with oat flour?

Last time, I didn’t have sufficient almond flour (I had been a 1/2 cup short). THEREFORE I utilized 1/2 glass of coconut flour and added a supplementary egg. OMG!!! They arrived amazing!!!!!

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