Banana Almond Meal Muffins (Gluten-Free + Vegan)
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.
Servings 8 (muffins)
Ingredients
- 2 batches flax eggs (or sub 2 small eggs if not vegan // 2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
- 2 medium ripe bananas
- 3 Tbsp agave nectar or maple syrup (or honey if not vegan)
- 3 Tbsp unsweetened vanilla or plain almond milk
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1 cup almond meal (ground from raw almonds - not almond flour or pre-ground store-bought)
- 2/3 scant cup oat flour (ground from GF oats)
TOPPINGS optional
- Chopped nuts
- Rolled oats
- Crumb topping
Instructions
- Preheat oven to 350 degrees F (176 C) and line a muffin tin with 8 paper liners (amount as original recipe is written // adjust if altering batch size).
- In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
- Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
- 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.
- Bake for 30-40 (+) minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give. They should appear golden brown on top.
- Remove and let rest in pan for 5 minutes. Then let cool completely on a cooling rack. They can be tender when they're warm. (I even found that they are better after cooling overnight.)
- Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 8 servings)
Serving: 1 muffins Calories: 158 Carbohydrates: 21 g Protein: 4.5 g Fat: 7 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 3.7 g Sugar: 10 g