If there is any time to try a healthier alternative to things, it is now! We are in a strange season where conventional flours may be sparse in some grocery markets, and eggs may be limited for now. Don’t fret if you don’t want to use your eggs for this! In just a minute I will include some egg substitutes for your convenience.
First, let me tell you about this simply scrumptious recipe that spotlights the benefits of almond flour and the appreciation of the natural flavors from the fruit. I’m not even kidding, we devoured these within the week!
This recipe easily makes 24 muffins. You would never guess they are 100% free of added sugars or sweeteners—they are so naturally sweet, moist, and satisfying. They are also gluten-free if that is your jam. Enjoy!
Ingredients
3 ripe bananas (brown spots), large
3 eggs, large
1 tsp pure vanilla extract
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 cups almond flour
1/2 cup blueberries*
Cooking spray
*The original recipe calls for ¼ cup of dark chocolate chips which would be delicious as well! To make this recipe completely free of added sugars, I’ve substituted with blueberries.
Instructions
· Preheat oven to 350 degrees F and spray muffin tin with cooking spray. Set aside.
· In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda, baking powder, salt and process until smooth.
· Add almond flour and process just enough to combine. Pause, scrape the walls, and process just a bit again to combine. Add blueberries (or chocolate chips) and stir with a spatula
· Using an ice cream scoop, divide batter between 24 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted comes out clean. Remove from the oven, let cool and enjoy.
Store: In a cool dry place for up to 5 days. Freeze for up to 3 months.
Egg alternatives
1) Buy local!
2) Carbonated water: 1/4 cup carbonated water = 1 large egg
3) Water, Baking powder, Vegetable oil: 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil = 1 large egg
4) Applesauce: 1/4 cup unsweetened applesauce = 1 large egg for most recipes (if you don’t mind the additional flavor)
Original recipe: https://ifoodreal.com/almond-flour-banana-muffins/