Ok, so admittedly, these aren’t going to win any awards for most original recipe.
A banana muffin…wow. Never seen it before.
But, these are probably one of my biggest grain free, gluten free, sugar free baking successes ever.
Something that seriously bothers me about paleo/grain free baked goods is the amount of eggs used in most recipes. I go through an alarming amount of eggs as is, I don’t need to be sacrificing 5 of them at a time for bread unless someone would like to gift me a chicken (and someone to take care of it in my backyard).
So I decided to try and beat the system with chia seeds and lots of mashed banana.
And it worked. Like really worked.
These are super moist (eeek gross word alert), not too dense like most grain free “breads” and naturally sweet.
I haven’t done the nutritional stats on them, but I’m betting they’re pretty stellar. Especially as pre-workout fuel. I popped two with some almond butter before my first Fran since on-ramp back in July yesterday and was pretty happy with the results.
Now I can’t get the idea of trying them with chocolate out of my head. That’s gotta shave at least 30 seconds off my time.
- ¾ cup almond meal
- 2 tablespoons coconut flour
- 2 tablespoons chia seeds
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 large ripe banana, mashed
- 1 egg
- 1 tablespoon coconut oil, melted
- 2 tablespoons unsweetened almond milk (or other milk)
- ½ teaspoon vanilla extract
- ¼ cup chopped pecans (optional)
- Preheat oven to 350 degrees and grease a mini-muffin pan.
- Combine almond meal, coconut flour, chia seeds, cinnamon, salt & baking soda in a large bowl.
- Whisk together remaining ingredients (besides nuts if using) in a small bowl.
- Add the wet ingredients to the dry and stir to combine.
- If using the nuts, fold into the batter until evenly distributed.
- Spoon batter into mini-muffin pan and bake for about 15 minutes until tops start to turn golden brown.
- Remove from oven and let cool for a few minutes before transferring to a cooling rack.