I took advantage of Genevieve’s nap this morning and made some “healthy” muffins. They don’t have any oil or butter and are actually delicious! It also helped me use up a huge bag of almond flour that has been sitting in the pantry for over a year.
Almond Flour Banana Muffins, recipe adapted from Honest Fare
- 9oz almond flour + some extra for topping
- 1/2 teaspoon baking powder
- 2 eggs
- 3 oz sugar
- 1/2 teaspoon cinnamon
- 3 bananas (approximately 1/2 lb peeled) + extra slices for topping
- 1/2 tsp vanilla extract
- Pinch of coarse sea salt (optional for topping if you like)
- 2 tablespoons unsweetened cocoa powder (if doing cocoa center)
- Preheat oven to 300F. Grease baking pan of choice (either an 8-9 inch fluted flan tin, a bread dish or muffin tin) and dust with flour OR lightly moisten baking paper and line tin.
- Whizz 9 oz almonds and baking powder in food processor until finely ground, but be careful not to go too far or you’ll end up with almond butter. Set aside in bowl.
- Whizz eggs, sugar, bananas and cinnamon for about 5 minutes or until pale and really fluffy. Pour over almond meal and stir through.
- If adding cocoa powder, place 1/3 of batter into separate bowl and stir in 2 tbs of unsweetened cocoa powder. To create the chocolaty center, first pour 1/2 your original batter into baking tin, then do your dollop of cocoa batter and then pour remaining original batter to cover cocoa. Top with thinly sliced bananas and almonds. Bake about 40-45 minutes for bread and 30-35 minutes for muffins (or until top is browned and skewer comes out clean). You just don’t want to overcook in the oven because they’ll continue to cook a little as they cool. Sprinkle on sea salt immediately after removing from oven.