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Wednesday, December 4, 2013

Recipe: Almond Meal Banana Muffins

Healthy Banana Almond Meal Muffins- Gluten free, vegan, sugar free

Well, not every muffin is pretty - but that doesn't mean these muffins aren't absolutely delicious!

When I was about 12, I had an incredible piece of cake from a local cafe. It was a banana cake made with almond meal and it was nutty and moist and delicious - just after I had that delicious cake, the cafe changed hands and the cake was gone forever. Once I got older, I experimented with different recipes to try and recreate that cake - and it worked!

Sometimes Almond Meal in baked goods can make them really crumbly and bleh - but these muffins are moist, flavourful and you'll want to make them again and again. Dare I say it, they're even better than that cake from so many years ago - and I've been making them over and over for years!

They're great for breakfast, snacks, dessert or anytime you feel like you need something sweet... But they have a secret - they don't have any sugar or sweetener in them (unless you like things extra sweet, then I'd suggest adding in some honey or maple syrup).

I whipped these up in a food processor as my almond meal was really clumpy and I didn't want lumpy muffins, however, if your almond meal is lump free you can mix it by hand! 

But enough yadda yadda, let's get onto that recipe - shall we?

Healthy Almond Meal Banana Muffins- Gluten free, vegan, sugar free

Banana Almond Meal Muffins makes ~8 muffins 
gluten free, sugar free, low fat, vegan, clean eating friendly

3 tbsp (20g) ground flaxseed (I grind mine from whole flax in my magic bullet)
1 cup (~225g) mashed banana (about 2 bananas) 
1 cup (~100g) almond meal
2/3 cup (60g) gluten free rolled oats, ground into oat flour
1 tsp baking powder3 tbsp unsweetened almond milk/milk of choice
2 tsp vanilla
Optional: maple syrup/honey/sugar to taste if you like things sweet

Preheat your oven to 180°C/350°F
Prepare a muffin tin by either greasing or lining with muffin cups
Mix together all ingredients until smooth and incorporated.
Bake for 20-30 minutes or until muffins are cooked through and a skewer inserted removes clean 
Leave to cool before serving or storing. 
These muffins will keep in the fridge for a few days or can be frozen for months (if they last that long!) 

But tell me, do you have a cake or baked good you've tried once before that you wish you could recreate?
Or is there something you'd like me to try and create a healthier version of?

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