I’m working on some fun non recipe blog posts but I made these this weekend and couldn’t resist sharing. In an effort to bring this blog back to its intended purpose, I present to you a healthy and hearty breakfast muffin recipe:
Banana Almond Muffins
Bake temperature: 375
Time: 15-18 minutes
Yields 12 muffins
1 ¼ cup whole wheat pastry flour
1 cup almond meal
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tsp cinnamon
2 tsp ground flax
2-3 bananas mashed
½ cup light brown sugar (firmly packed)
½ cup almond milk
2 Tbsp canola oil
1 tsp vanilla
1. Mix all dry ingredients together in large bowl. I ground my own almond meal for this recipe in my awesome Blendtec. If you are going to make your own almond meal be warned; processing almonds for too long will release their natural oils and your almonds will start to resemble crumble instead of a flour like consistency and eventually turn into almond butter (not a bad thing at all!).
2. Whisk mashed bananas with sugar, almond milk, egg, oil and vanilla in a smaller bowl.
3. Add the wet ingredients into the larger dry bowl containing the dry ingredients, stirring only to incorporate. Line your muffin tin with paper liners or spray and pray to the nonstick gods.
4. Bake at 375 for 17-20 minutes or until you pass the age old toothpick test (a clean toothpick means they are done). The bananas are pretty forgiving and keep the consistency of these muffins very moist so no worries about overcooked dry muffins here! My muffins took the full 20 minutes and I have an oven that tends to overcook.
This recipe is super simple and ridiculously delicious. Nutrition-wise each muffin contains 190 calories and 4 grams of protein! I ate one this morning for breakfast and it kept me full for three hours (coffee might have helped this). These would be great with some chocolate chips or roughly chopped nuts thrown into the mix as well. I actually intended to add chocolate chips but didn’t remember until after they were in the oven (whoops!).