You know that old expression “you are what you eat?” Well, I hate to admit it but I went through this embarrassing phase in my life where I pretty much lived off muffins… and coffee. So as far as that expression goes, I would be a muffin. In all fairness I was a starving university student at the time (when I was in-between muffins, that is). Do you also have a guilty “you are what you eat” confession?
Muffins have for a long time been close to my heart (er, tummy). As a child, my mother would wake my siblings and me up to platters of freshly baked muffins on the regular. Needless to say I was a lucky girl!! My mother also had the knack of baking muffins that were deviously healthy. We, her oblivious and picky children would contently snack on baking filled with flax, oat bran, wheat germ without missing a beat. Pure undercover work on my mom’s part if you ask me. All the while we were in blueberry-banana muffin bliss.
Today’s recipe is one for a delicious variation of your traditional blueberry banana muffin. She is a healthy, gluten free and vegan-optional version that I’m sure you’ll enjoy as well. Slather the muffins with a bit of almond butter and top with a slice of banana, perhaps some honey and your morning will be off to a great start.
I loved this recipe because it offered me the chance to use the almond meal that was left over from my homemade almond milk. It is also from one of my favourite newly discovered baking blogs the Minimalist Baker! If you don’t have the interest or time to make almond milk, then simply grind up some almonds in a food processor (or coffee grinder!) and that will do just fine. (Please let me know how this goes in the comments below!)
Blueberry Banana Almond Meal Muffins (Vegan + GF)
Bake: 25 mins at 350 F. Amount: 1 dozen.
2 flax eggs or sub 2 small eggs (I used eggs, because I needed to use them up!) 2 medium ripe bananas 3 Tbsp coconut nectar, maple syrup or honey. 3 Tbsp unsweetened vanilla or plain almond milk 1 tsp pure vanilla extract 1 tsp baking powder 1 cup almond meal. Directions here. (ground from raw almonds - not almond flour or pre-ground storebought) 1/2 cup + 2 Tbsp oat flour (ground from GF oats) *You could also try experimenting with rice flour. I would not recommend coconut flour however.
Optional toppings: chopped nuts, rolled oats, crumb topping
- Preheat oven to 350 degrees F and line a muffin tin with 8 paper liners.
- In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes. OR whisk two eggs in a small bowl.
- Next add bananas and mash. Add agave (or maple syrup), baking powder, vanilla, almond milk and stir.
- Add almond meal and oat flour and stir gently. Taste to see if it needs more sweetener. Sweeten to taste! Sprinkle in frozen or fresh blueberries and stir once more.
- Bake for 25-34 minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give.
- Remove and let rest in pan for 5 minutes. Then cool completely on a cooling rack. They can be tender when they’re warm.
- Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.
Recipe Credit: Adapted from Minimalist Baker’s recipe.
I hope you enjoy your lovely and healthy almond meal muffins! Part of the fun of baking vegan or gluten free is to try and trick your friends into adoring your baked goodies. There’s sometimes nothing better than that smug feeling of making someone admit to liking something they wouldn’t ever dare admit to ;)
PS: Valentine’s Day done right. I like idea number 2 the best! You?
PPS: That awkward time I tried to make Valentines cookies… fail.
PPPS: This instagram account is pretty hilarious and rather worth following..;)