Google really improved the virtual assistant that helps you find things and they actually are giving it a “personality” which is pretty cool.
That’s how I found this recipe here from my friends who do the blog The Minimalist Baker.
I already have their cookbook and it’s outstanding. I’m amazed at the wide array of delicious dishes that the authors come up with making it vegetarian and also gluten-free, which could be quite limiting.
I had some very ripe bananas that needed to be used and I bought a big thing of Blue Diamond almond flour that I want to experiment with and make more dishes with- and this recipe was the answer to using both.
I hope you enjoy it too. Even if you’re not vegetarian or vegan or have a gluten-free diet you’ll probably like them anyway. The great thing about these is there lower in sugar than most and lower in fat and healthier….and great!
The bottoms of my muffins were kind of soggy and so I bake them an additional 5 minutes, and they came out much better. Gluten-free baking is so if he and I don’t think I’ll ever get used to the texture of baked items that are gluten free. The only one that I’ve liked so far as the things that are made with a mix from Pamela’s gluten-free mixes, which come out very well all things considered.
Written and compiled by Paulette Motzko.
Recipe and photos coming soon.
- Prep time 10 minutes
- Cook time 30 minutes
- Total time 40 minutes
- Yield makes 8 muffins
2 flax eggs
2 ripe bananas mashed
3 tablespoons agave nectar
3 tablespoons unsweetened almond milk or you can use vanilla almond milk
1 teaspoon pure vanilla extract
1 teaspoon baking powder, aluminum-free
1 cup of almond flour, I used Blue Diamond Brand
1/2 cup oat flour ground from gluten free oats, I use Bob’s Red Mill brand
Additional nuts or rolled oats to top muffins with.
- mix flax eggs with recommended amount of water and let sit a few minutes.
- Add bananas and mash. I put mine in my KitchenAid mixer with a paddle attachment and it automatically mashes up the banana for me.
- Add agave syrup and remaining ingredients and then bake for 25 to 34 minutes, until a toothpick in the center comes out clean.
Store in an airtight container or freeze for longer storage.
Nutritional information per muffin.
Carbohydrate 21 grams
Sugar 10 grams
Fiber 3.7 grams
Protein 4.5 grams
Photography by Paulette Motzko.