Ingredients:
▢3 tablespoons Flaxseed Meal – (note 1)
▢⅓ cup Warm Water
▢1 cup Mashed Banana – (note 2)
▢¾ cup Almond Milk – (note 3)
▢½ cup Peanut Butter – (note 4)
▢1 teaspoon Vanilla Extract
▢2 ⅔ cups Almond Flour – (note 5)
▢1 teaspoon Baking Soda
▢1 ½ teaspoons Cinnamon
▢⅓ cup Sliced Almonds
Optional for extra sweetness
▢⅓ cup Coconut Sugar – (note 6)
Instructions
Printable recipe: https://www.theconsciousplantkitchen.com/almond-flour-banana-muffins/
Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with parchment paper. Lightly spray the muffin paper cases with cooking oil spray. Set aside.
In a small mixing bowl, whisk the flaxmeal and warm water – about (98°F / 37°C). Set it aside for 5 minutes.
In a large mixing bowl, add mashed banana, almond milk, peanut butter, vanilla extract, and the flaxmeal mixture made before. Whisk to evenly combine.
Fold in the almond flour, baking soda, cinnamon, and coconut sugar, if used.
Stir with a rubber spatula until a very thick muffin batter forms.
Scoop the batter evenly into the prepared muffin pan, and sprinkle the top of each muffin with sliced almonds. Press them down a little with your fingertips so they stick to the batter.
Bake the muffins on the center rack for 30-40 minutes at 350°F (180°C). Foil the pan after 20 minutes, to prevent the top from browning too fast. Bake until a toothpick inserted in the middle of the muffin comes out clean or with only a few crumbs on it.
Let the muffins cool down for 10 minutes in the pan, at room temperature.
Cool on a cooling rack for 2 hours to give them time to firm up. Store in the fridge another 1 hour to increase firmness and moist fudgy center.
Notes
Note 1: Or ground chia seeds. You can’t skip or replace it. This is your binder for the recipe. The muffins will be mushy or never firm up without this.
Note 2: Make sure you mash the banana first, then pack it in a measuring cup to measure the exact amount needed.
Note 3: You can use any milk you like
Note 4: You can also use almond butter, cashew butter, or sunflower seed butter.
Note 5: Or cashew flour, or sesame flour. You can’t use wheat flour. Oat flour might work, but the muffins will be much drier and denser.
Note 6: Any crystal sweetener, like sugar, brown sugar, can be added for a boost of sweetness. You can’t use a liquid sweetener.
Storage: Store the muffins in the fridge in an airtight container for up to 3 days. Freeze up to 1 month, in zip-lock bags, thaw at room temperature the day before.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.
