Do you like bananas? I’m the only member of my family who does. I actually have to hide them from the rest of the family as they are a “fruit non-grata” in our household. Honestly.
So why do I like bananas so much? Well I find they make a naturally sweet & satisfying snack as well as a versatile ingredient that I can use for baking and smoothies too.
Bananas are a nutrition powerhouse with vitamins C and B6 as well as the mineral manganese which is really important for bone health and metabolism. So go bananas and eat some!
This is a Minimalist Baker recipe for Banana Almond muffins. I used eggs but you can follow the Minimalist Baker recipe which also uses flax as an vegan alternative to egg.
Banana Almond Muffins
Makes about 8 muffins
2 small eggs
2 medium ripe bananas
3 tbsp agave 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 (ground from raw almonds – not almond flour or pre-ground storebought)
1/2 cup + 2 tbsp oat flour (ground from GF oats)
- Preheat oven to 350 degrees f and line a muffin tin with 8 paper liners (I didn’t have liners so I greased the muffin tin instead).
- In a large bowl, crack in the eggs.
- 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.
- 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.