Flax Almond Meal Banana Muffins with Dark Chocolate (gluten free, paleo!)

Almond meal banana muffins!!! Yes, we’ll get to the recipe, but first, hi and how was your weekend?

Within Chicago it was a beautiful 60 degrees (in February!). Of course, I took full benefit of the weekend by taking a rest from function and taxes. On Friday night we stayed in, made cookies and viewed the new(er) Steve Jobs movie. I full blown LOVED it and believed Michael Fassbender was brilliant. In the event that you haven’t seen it yet, you must!

Saturday morning arrived early as my kitty Milly wakes me up daily around 5am. I did manage to fall asleep for a few more hours then decided to hit a workout. The fitness studio room is about 1.5 miles away, but I always walk because I can and honestly, I really like walking EVERYWHERE. Last night I walked nearly 25,000 measures – pretty proud of myself for that certain.

On my way to my workout, I loved one of the lovely banana muffins. I produced them a couple weeks ago and have been tweaking the formula weekly since. Truthfully, I check my meals about 5 or 6 moments before they finally find yourself on the blog. What can I say? I’m a perfectionist, particularly when it comes to muffins.

These muffins are MAGICAL. Made out of almond meal and flaxseed food for incredible nourishment, vitamins and minerals. They’re also naturally sweetened with bananas and no extra sugar. If you don’t count the chocolates, which personally I don’t. The benefits of chocolates are totally underrated; you may already know, I’m quite the advocate of putting it in cooked goods and eating it alone being a heart-healthy deal with. It isn’t the chocolate that’s the issue, it is the quantity of sugar in the chocolate.

If you’re having these like a breakfast muffin, it is possible to replace the chocolates with blueberries, or just leave it out and spread them with jelly or nut butter. OR just proceed all in and enjoy a little chocolate in the morning because #treatyoself.

I hope you have the best week. I’m going to be back again soon with an increase of healthy goodies. xo!

5.0 from 3 reviews

Calorie consumption: 218

Body fat: 16.7g

Prep time:

10 mins

Cook period:

20 mins

Total time:

30 mins

Ingredients

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 works)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

2 tablespoons unsweetened almond milk

2.5 oz 72% dark chocolate bar, cut (use vegan chocolate, if desired)

Instructions

Preheat oven to 350 degrees F.

In a medium bowl, whisk jointly almond food, flaxseed meal, baking soda pop, cinnamon and sodium. Set aside.

In a large bowl, mix the next together until clean and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk.

Add dry ingredients to moist ingredients and mix until just combined. Flip in chocolates chunks, leaving a few for sprinkling together with the muffin batter.

Fill up greased or paper-lined muffin cups 3/4 of the way full. Bake 20-23 minutes until toothpick arrives clean or with just a couple crumbs attached. Makes 10 muffins.

To make vegan: I haven’t tested this, but I assume you could leave out the egg and use 1/3 cup flaxseed food and 1/4 cup almond milk. Make sure you let me know in the event that you try it!

If you want to replace the chocolates chunks with chocolate chips it is possible to. I suggest a little over 1/3 glass delicious chocolate chips

If you’d like a bit more proteins in these muffins, I love adding 1/3 cup of protein powder. I’ve only examined it with Aloha’s Vanilla Proteins Powder.

Feel free to add walnuts or pecans.

Nourishment 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 LOOK AMAZING!!!! I produced your coconut flour delicious chocolate chip banana bread 14 days ago and now I am just looking forward to my bananas to dark brown so I could make more!

Do you think area of the almond meal in this may be subbed out with oat flour?

Last time, We didn’t have sufficient almond flour (I was a 1/2 cup short). So I used 1/2 glass of coconut flour and added an extra egg. OMG!!! They arrived amazing!!!!!

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