Flax Almond Meal Banana Muffins with CHOCOLATES (gluten free, paleo!)
Almond meal banana muffins!!! Yes, we’ll reach the formula, but initial, hi and how was your weekend?
Here in Chicago it had been a lovely 60 degrees (in February!). Of course, I took full benefit of the weekend by firmly taking a rest from work and fees. On Friday evening we remained in, produced cookies and viewed the brand new(er) Steve Careers movie. I complete blown LOVED it and thought Michael Fassbender was great. If you haven’t seen it yet, you must!
Saturday morning hours arrived early as my kitty Milly wakes me up daily around 5am. I did so manage to fall asleep for a few more hours then decided to hit a good work out. The fitness studio is about 1.5 miles away, but I always walk because I could and honestly, I really like walking EVERYWHERE. Last night I walked almost 25,000 guidelines – pretty proud of myself for that one.
On my way to my workout, I loved one of the lovely banana muffins. I made them a couple weeks ago and also have been tweaking the formula every week since. Truthfully, I check my dishes about 5 or 6 situations before they finally find yourself on your blog. What can I say? I’m a perfectionist, especially when it comes to muffins.
These muffins are MAGICAL. Made with almond meal and flaxseed food for incredible nutrition, minerals and vitamins. They’re also naturally sweetened with bananas no extra sugar. Unless you count the dark chocolate, which individually I don’t. The advantages of dark chocolate are completely underrated; you may already know, I’m quite the advocate of placing it in baked goods and eating it alone as a heart-healthy treat. It isn’t the chocolate that’s the issue, it is the quantity of sugar in the chocolate.
If you’re having these as a breakfast muffin, you can replace the dark chocolate with blueberries, or just keep it out and spread them with jelly or nut butter. OR just move all in and enjoy a little chocolates in the morning because #treatyoself.
I hope you might have the best week. I’ll be back again soon with an increase of nutritious goodies. xo!
5.0 from 3 reviews
1/4 cup flaxseed meal
1 teaspoon cooking soda
2 moderate extra ripe bananas (about 3/4 cup mashed banana)
1 egg, slightly beaten
1 tablespoon melted coconut oil (avocado or essential olive oil also functions)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk
2.5 oz 72% chocolates bar, cut (use vegan chocolate, if desired)
Preheat oven to 350 levels F.
In a moderate bowl, whisk jointly almond meal, flaxseed meal, baking soda, cinnamon and sodium. Set aside.
In a large bowl, mix the following together until clean and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk.
Add dried out ingredients to damp ingredients and mix until simply combined. Collapse in dark chocolate chunks, leaving a few for sprinkling together with the muffin batter.
Fill up greased or paper-lined muffin cups 3/4 of just how whole. Bake 20-23 minutes until toothpick arrives clean or with just a few crumbs attached. Makes 10 muffins.
To create vegan: I haven’t tested this, but I suppose you could leave out the egg and use 1/3 glass flaxseed food and 1/4 glass almond milk. Please let me know if you try it!
If you wish to replace the delicious chocolate chunks with delicious chocolate chips you can. I suggest a little over 1/3 glass chocolate chips
If you want a bit more proteins in these muffins, I like adding 1/3 cup of protein powder. I’ve only tested it with Aloha’s Vanilla Protein Powder.
Feel absolve to add walnuts or pecans.
Diet for 1 muffin without delicious chocolate: 180 calorie consumption 13.4g excess fat 9.9g carbs 3.6g fiber 3.7g sugar 6.3g protein
THESE Appearance AMAZING!!!! I produced your coconut flour chocolates chip banana breads 2 weeks ago and today I am just waiting for my bananas to dark brown so I can make more!
Do you think part of the almond meal in this may be subbed out with oat flour?
Last time, pigs trotters We didn’t have enough almond flour (I had been a 1/2 cup short). THEREFORE I used 1/2 glass of coconut flour and added an extra egg. OMG!!! They arrived amazing!!!!!