Almond meal banana muffins!!! Yes, we’ll get to the recipe, but initial, hi and exactly how was your weekend?
Within Chicago it was a lovely 60 degrees (in Feb!). Needless to say, I took complete benefit of the weekend by taking a break from function and fees. On Friday night time we remained in, made cookies and viewed the brand new(er) Steve Jobs movie. I complete blown LOVED it and thought Michael Fassbender was great. If you haven’t seen it yet, you must!
Saturday morning arrived early as my cat Milly wakes me up daily around 5am. I did so manage to drift off for a few more hours after that decided to hit a good work out. The fitness studio is approximately 1.5 miles away, but I always walk because I can and honestly, I love walking EVERYWHERE. Last night I walked almost 25,000 measures – pretty pleased with myself for that one.
On my way to my workout, I enjoyed one of these lovely banana muffins. I made them a couple weeks ago and have been tweaking the formula weekly since. Honestly, I check my meals about 5 or 6 moments before they finally find yourself on your blog. What may i state? I’m a perfectionist, especially when it comes to muffins.
These muffins are MAGICAL. Made out of almond meal and flaxseed food for incredible nutrition, minerals and vitamins. They’re also normally sweetened with bananas and no additional sugar. Unless you count the chocolates, which individually I don’t. The benefits of dark chocolate are totally underrated; you may already know, I’m quite the advocate of placing it in cooked goods and eating it alone as a heart-healthy deal with. It’s not the chocolate that is the issue, it’s the amount of sugar within the chocolate.
If you are having these like a breakfast muffin, you can replace the dark chocolate with blueberries, or simply keep it out and pass on them with jelly or nut butter. Or simply move all in and revel in a little chocolate in the morning because #treatyoself.
I hope you have the best week. I’ll be back soon with an increase of nutritious goodies. xo!
5.0 from 3 reviews
Calories: 218
Body fat: 16.7g
Prep time:
10 mins
Cook time:
20 mins
Total period:
30 mins
Ingredients
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 essential olive oil also works)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk
2.5 oz 72% chocolates bar, cut (use vegan chocolate, if preferred)
Instructions
Preheat oven to 350 levels F.
In a medium bowl, whisk together almond food, flaxseed meal, baking soda pop, cinnamon and salt. Set aside.
In a large bowl, mix the next together until even and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk.
Add dried out ingredients to moist ingredients and mix until just combined. Flip in dark chocolate chunks, leaving several for sprinkling on top of the muffin batter.
Fill up greased or paper-lined muffin cups 3/4 of the way whole. Bake 20-23 a few minutes until toothpick arrives clean or with just a few crumbs attached. Makes 10 muffins.
To create vegan: I haven’t tested this, but I suppose you could omit the egg and use 1/3 glass flaxseed meal and 1/4 glass almond milk. Please let me know if you try it!
If you wish to replace the chocolates chunks with chocolate chips it is possible to. I recommend a little over 1/3 glass delicious chocolate chips
If you’d like a little more proteins in these muffins, I like adding 1/3 glass of protein powder. I’ve only tested it with Aloha’s Vanilla Protein Powder.
Feel absolve to add in walnuts or pecans.
Nourishment for 1 muffin without delicious chocolate: 180 calorie consumption 13.4g excess 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 loaf of bread 2 weeks ago and now I am just looking forward to my bananas to dark brown so I could make more!
Do you consider part of the almond food in this could be subbed out with oat flour?
Last time, We didn’t have enough almond flour (I had been a 1/2 cup short). THEREFORE I utilized 1/2 cup of coconut flour and added a supplementary egg. OMG!!! They arrived amazing!!!!!
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