Mini Almond Banana Muffins
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This recipe comes from Rebecca Katz, well known nutrition writer. When you want a sweet snack that is healthy and won't blow the diet, these little guys do the trick. Keeping in mind that highly processed white flour and refined white sugar should be kept at a minimum, these muffins use almond meal, spelt and maple syrup as there main ingredients for a healthier alterative. ( For those who have gluten issues, replace the spelt flour with brown rice flour or all-purpose gluten free flour)
MAKES: 24 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
1 1/2 cups almond meal
1/2 cup spelt flour
1 tablespoon baking powder
1/8 teaspoon sea salt
1/3 cup maple syrup
1 mashed very ripe banana
1/4 cup almond milk
2 organic, cage free eggs
1/4 cup almond oil
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees. Prepare a mini muffin tin by generously oiling each cup.
Combine the almond meal, spelt flour, baking powder, and salt in a bowl and stir with a whisk until very well combined. Separately, combine maple syrup, Mashed banana, almond milk, eggs, oil, almond extract, and vanilla extract and whisk until smooth. Add the wet mixture to the dry ingredients and mix well with a rubber spatula.
Spoon batter into the muffin cups, filling each about full. Bake for 13 to 15 minutes, until a muffin springs back when touched in the center. Let cool on a wire rack for 15 minutes, then gently run a knife around the side of the muffins to loosen them before turning them out.
STORAGE
Muffins will keep in the refrigerator a number of days. Can be frozen for a month.
