Flax Almond Meal Banana Muffins with Dark Chocolate (gluten free of charge, paleo!)
Almond meal banana muffins!!! Yes, we’ll reach the formula, but 1st, hi and exactly how was your weekend?
Within Chicago it had been a beautiful 60 degrees (in February!). Needless to say, I took full benefit of the weekend by taking a rest from function and taxes. On Friday evening we stayed in, produced cookies and viewed the new(er) Steve Jobs movie. I full blown LOVED it and thought Michael Fassbender was fantastic. In the event that you haven’t noticed it yet, you need to!
Saturday morning arrived early as my cat Milly wakes me up daily around 5am. I did so manage to fall asleep for a couple more hours after that decided to hit a workout. The fitness studio is approximately 1.5 miles away, but I always walk because I could and honestly, I really like walking EVERYWHERE. Yesterday I walked almost 25,000 techniques – pretty pleased with myself for that certain.
On my way to my workout, I loved one of these lovely banana muffins. I produced them a few weeks ago and have been tweaking the recipe every week since. Honestly, I test my quality recipes about 5 or 6 situations before they finally end up on the blog. What can I state? I’m a perfectionist, especially when it involves muffins.
These muffins are MAGICAL. Made out of almond meal and flaxseed meal for incredible nourishment, vitamins and minerals. They’re also normally sweetened with bananas and no additional sugar. Unless you count the chocolates, which individually I don’t. The benefits of dark chocolate are totally underrated; as you know, I’m quite the advocate of placing it in cooked goods and consuming it alone like a heart-healthy treat. It’s not the chocolate that is the issue, it is the quantity of sugar within the chocolate.
If you’re having these like a breakfast time muffin, you can replace the dark chocolate with blueberries, or simply leave it out and pass on them with jelly or nut butter. Or simply move all in and enjoy a little delicious chocolate each day because #treatyoself.
I hope you have the best week. I’m going to be back soon with more nutritious goodies. xo!
5.0 from 3 reviews
Calories from fat: 218
1/4 cup flaxseed meal
1 teaspoon cooking soda
2 medium 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 degrees F.
In a medium bowl, whisk together almond food, flaxseed food, baking soda pop, cinnamon and salt. Set aside.
In a big bowl, mix the following together until clean and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond dairy.
Add dry ingredients to wet ingredients and mix until simply combined. Flip in dark chocolate chunks, leaving several for sprinkling on top of the muffin batter.
Fill up greased or paper-lined muffin cups 3/4 of just how whole. Bake 20-23 a few minutes until toothpick comes out clean or with just a couple crumbs attached. Makes 10 muffins.
To make vegan: I haven’t tested this, but I suppose you could omit the egg and use 1/3 cup flaxseed food and 1/4 cup almond milk. Please let me know if you try it!
If you wish to replace the chocolates chunks with chocolates chips you can. I recommend a little over 1/3 cup chocolate chips
If you want a bit more protein in these muffins, I like adding 1/3 cup of proteins powder. I’ve only examined it with Aloha’s Vanilla Protein Powder.
Feel absolve to add in walnuts or pecans.
Nutrition for 1 muffin without chocolate: 180 calorie consumption 13.4g unwanted fat 9.9g carbs 3.6g fiber 3.7g sugar 6.3g protein
THESE Appearance AMAZING!!!! I produced your coconut flour chocolate chip banana bread 2 weeks ago and today I am just looking forward to my bananas to brown so I can make more!
Do you think part of the almond meal in this could be subbed out with oat flour?
Last time, I actually didn’t have sufficient almond flour (I had been a 1/2 cup brief). So I used 1/2 cup of coconut flour and added a supplementary egg. OMG!!! They arrived amazing!!!!!
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