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The Best Almond Banana Muffins ~ Vegan and Gluten Free


Packed with protein, fibre and healthy fat to fill you up, these muffins make the perfect grab-and-go breakfast. (Although, to be honest, my favourite way to enjoy them with a cup of tea around 4pm when that snack attack hits!)



INGREDIENTS:

Recipe via Minimalist Baker.


MAKES 8-10 Muffins ⁠⠀

🍌 2 Tbsp ground flax

🍌 5 Tbsp water⠀

🍌 2 medium ripe bananas⁠⠀

🍌 4 Tbsp maple syrup⁠⠀

🍌 3 Tbsp unsweetened almond milk⁠⠀

🍌 1 tsp pure vanilla extract⁠⠀

🍌 1 tsp baking powder⁠⠀

🍌 1 cup almond meal (ground from raw almonds - not almond flour or pre-ground store-bought)⁠⠀

🍌 2/3 scant cup oat flour (store bought or ground from GF oats)⁠⠀

🍌 1/2 cup dairy free dark chocolate chips (I like Camino and Enjoy Life brands)

🍌 1/3 cup chopped walnuts (optional) ⁠⠀

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DIRECTIONS: ⁠⠀

1️⃣ Preheat oven to 350 degrees F. Line a muffin tin with paper liners and in a small bowl, combine ground flax with water and let sit for 5 minutes.

⁠⠀

2️⃣ In a large bowl, mash bananas and add maple syrup, baking powder, vanilla, almond milk and stir.⁠⠀

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3️⃣ Add in flax mixture and stir to combine. Then add almond meal and oat flour and stir once more.

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4️⃣ Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean and they become somewhat firm to the touch with a little give. They should appear golden brown on top.⁠⠀

⁠⠀

5️⃣ Remove and let rest in pan for 5 minutes. Then let cool completely on a cooling rack. They can be tender when they're warm. ⁠⠀

⁠⠀

They can be stored in the fridge in an airtight container for several days. Freeze for longer storage.⁠⠀

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✳️ NOTES: ⁠To ground almonds and oats, use high speed blender or food processor. ⁠⠀

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