I bought a bunch of bananas at the beginning of last week. As these things tend to go, I set them on display on my kitchen table, used them as paper weights, cut a few in thin slices and attempted to coax my one year old to eat. Eventually, as these things also tend to go, I had a bunch of very ripe bananas. They were beginning to attract fruit flies. I needed to do something- FAST!
On their own, I really am not a fan of bananas. My four year old used to be, but then he changed his mind, a fact I always seem to forget when I go to the grocery store and buy a bunch out of habit. My one year old, who won't eat anything, is certainly not about to start with bananas. My husband pretends to like them, then passes them over for something less healthy.
It has become a problem, the cycle, the bananas, until now...
Though I dislike bananas as they are, I love banana flavored baked goods. I love the rich flavor combination of bananas and nut butters. I love my latest concoction- Banana Almond Butter Muffins!
Healthy, full of protein, fiber and minerals, these muffins are a great way to start the day or get a post lunch pick-me-up.
Low glycemic due to my use of coconut palm sugar and heart healthy due to the almonds and coconut oil, these muffins are a light (the addition of almond flour takes away from the heaviness), guilt free, delicious choice (as far as muffins go that is...).
Want to know what I did?
Here's what you'll need:
1 cup all-purpose flour 1/3 cup almond flour 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/4 teaspoon baking powder
2 tablespoons chia 1/3 cup coconut oil 2/3 cup coconut palm sugar 2 eggs 2 large mashed very ripe bananas 1/2 cup soft almond butter 1/2 cup walnuts
Here's what to do:
Preheat your oven to 350 degrees. In a large mixing bowl, combine your dry ingredients minus the sugar (all-purpose flour, almond flour, salt, chia, baking soda and baking powder). Almond flour tends to clump, a sieve may work well when trying to distribute it evenly. Whichever method you choose, make sure your dry ingredients combine uniformly.
In a smaller bowl, lightly beat your eggs then add the coconut palm sugar. Mix together then add the coconut oil and almond butter. Mash and mix in the bananas followed by the walnuts. Combine these ingredients until thoroughly mixed.
Add you wet ingredients to your dry ingredient bowl and mix together. Once your batter is smooth and lump free, you're ready for the final step.
Either grease your muffin tins with coconut oil or use cupcake inserts. Fill each hole 3/4 of the way full with the batter.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool before releasing your muffins.
Enjoy as they are or slather on some almond butter. They also taste great with honey butter or jam!
Makes about a dozen!