Almond Banana Muffins

Would you believe me if I told you that these are the butteriest, softest, and most banana-ish muffins I’ve ever made – but without a speck of butter OR flour? They taste kind of like these incredible banana pancakes – in healthy muffin form!

10807923_1020883244595639_270688447_n

Please excuse these hideous photos taken on my mom’s I-Phone. I’m honestly so embarrassed to even be posting this right now but this recipe was requested! 😛 I didn’t take photos of the muffins on my camera because I was too busy working on a new Quebec post. Check out the first three posts of my amazing Montreal trip by clicking HERE (Part I), HERE (Part II), or HERE (Part III)! Don’t worry about losing this page because the other posts will open up in separate tabs. 🙂

This recipe, which I featured on this post back in April (whoa), was designed by Judy at Stone Soup and then adapted by Honest Fare, then Simply Scratch, and now… me! 🙂 I saw this recipe on Simply Scratch a long time ago. I couldn’t make it before because we didn’t have cocoa powder, but now we do and I absolutely love it!

Back to the muffins. These are some of the tastiest banana muffins I’ve ever made. They’re (I repeat) super buttery, tender, and not overly sweet. They’re spiced with a bit of cinnamon and have a great texture. Plus, they have a rich chocolatey centre that takes it over the top. No one will know about the chocolatey middle until they bite into it, which is always a lovely surprise! Oh, and did I mention how much I loved decorating the top? Right – and these are probably the healthiest muffins ever (zero flour, oil, or butter, plus low in sugar!). Now on to the recipe.

 

Almond Banana Muffins

Makes 12 muffins (approx. 45 minutes)

INGREDIENTS:

  • 9 ounces Sliced Almonds, plus more for topping
  • 1/2 teaspoon Baking Powder
  • A pinch of Kosher Salt
  • 2 Eggs
  • 3 ounces Sugar
  • 1 tsp vanilla extract
  • Heaping 1/2 teaspoon cinnamon
  • 3 ripe bananas, chopped, plus more for topping (optional)
  • 2 tablespoons Unsweetened Cocoa Powder

DIRECTIONS:

Preheat your oven to 300 degrees and spray a standard muffin tin {you could also line it with paper liners}. I like to grease muffin tins and bread pans with coconut oil. It doesn’t affect the taste in any way.

10815697_1020883267928970_2051122211_n

Add nine ounces of sliced almonds into a food processor and blend until finely ground. Make sure they’re blended up nice and powdery, but don’t blend for TOO long or you’ll end up with almond butter! Place the almond meal into a large mixing bowl along with the 1/2 teaspoon of baking powder. Stir the almond meal with the baking powder.

10811627_1020883254595638_1745254322_n

Add the two eggs, sugar, bananas, vanilla, and cinnamon into the processor and blend until smooth like pancake batter. Pour the banana mixture into the bowl with the almond meal and stir until incorporated.

Remove a third of the batter to a smaller bowl and stir in two tablespoons of unsweetened cocoa powder.

Measure out a couple spoonfuls of the plain banana mixture into each of the muffin slots. Then top with a couple of spoonfuls of the cocoa-banana mixture and top with one spoonful of the remaining plain banana mixture.

10719450_1020883307928966_1714395351_n 10816170_1020883247928972_332418736_n

Top with slices of banana and sliced almonds. We also decorated some with flax seeds, shredded unsweetened coconut, and chocolate chips. Place the muffins into your preheated 300 degree oven and bake for 35 minutes, or until a tester comes out clean.

10579352_1020883324595631_1023685296_n

Let cool for 10 minutes before using a rubber spatula to loosen and remove the muffins. Let them cool on a cooling rack and enjoy some still warm! They also reheat well, and you can keep them in an airtight container for 2-3 days (if they last that long!). We also froze five in a baggie for busy mornings in the future. 🙂

10807923_1020883244595639_270688447_n

That’s it for the recipe! They make a wonderful breakfast, snack, and dessert. I also like them crumbled up on yogurt or oatmeal. Mmmm… muffin oatmeal.

By the way, my aunt and uncle are coming back from NEPAL tomorrow! We’re going to have a party on Tuesday. 😀 Grandpa treated us to Cactus Club for lunch today and I’m still stuffed right now. More on that in a future post! Got to go finish up a lab, review Calculus, and study for my Solution Chemistry test. See you next time and have a great Sunday evening. 🙂

6 thoughts on “Almond Banana Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s