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Gluten Free Banana Muffins

March 13, 2017

What do you do when you have a half dozen over ripe banana's and your baby wakes you up at 4am?  You make these delicious Almond Meal Muffins from Minimalist Baker.  I love her recipes and often go straight to her site when I need a new gluten free or dairy free recipe without all the sugar!  

 

I wanted to boost the fibre content so I added 2 scoops of Arbonne Fibre Boost (can be found here http://www.arbonne.com/PWS/shannonhagel/store/AMCA/product/Daily-Fibre-Boost-CA-2075,1861.aspx.)  These suckers turned out so good, I ate them for breakfast... second breakfast... and dinner (that's what happens when you have sick kiddos and no food in the house).   I doubled the recipe, because who makes EIGHT muffins????..... honestly.  

 

Next time I will add some crasins and pumpkin seeds for a little extra sweetness and crunch!  

 

BANANA ALMOND MEAL MUFFINS (GLUTEN FREE + VEGAN OPTIONAL)

 

Prep time 10 mins      Cook time   25 mins      Total time  35 mins

 

Light breakfast or snack muffins made with banana, almond meal, oat flour and agave or honey. Gluten free, slightly nutty and sweet, and so deliciously healthy.

Creator: Minimalist Baker

 

Serves: 16

Ingredients

  • 4 flax eggs or sub 4 small eggs

  • 4 medium ripe bananas

  • 6 Tbsp agave nectar, maple syrup or honey if not vegan

  • 6 Tbsp unsweetened vanilla or plain almond milk

  • 2 tsp pure vanilla extract

  • 2 tsp baking powder

  • 2 cup almond meal (ground from raw almonds - not almond flour or pre-ground storebought)

  • 1 cup + 4 Tbsp oat flour (ground from GF oats)

  • Optional toppings: chopped nuts, rolled oats, crumb topping

Instructions

  1. Preheat oven to 350 degrees F and line a muffin tin with 16 paper liners.

  2. In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.

  3. Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.

  4. Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins.

  5. Bake for 25-34 minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give.

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

  7. Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.

Nutrition Information

Serving size: 1 muffin Calories: 158 Fat: 7g Carbohydrates: 21g Sugar: 10g Fiber: 3.7g Protein: 4.5g

 

Nutrition information is a rough estimate for 1 muffin.

 

 

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