Almond Meal Banana muffins (with a chocolate surprise inside)

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I am a huge fan of almond flour, due to its nutritional benefit (high in monosaturated fats—increasing LDL, high protein content, vitamin E, magnesium, and a low glycemic index) along with its natural moist sweetness. I have read that Almond flour and almond meal make baked goods come out differently, for example Elana’s Pantry recommends just using almond flour, advising against the meal but I have found success with almond meal as well. Almond meal is just ground up almonds as opposed to almond flour, which is made from blanched (skins taken off of) almonds that get ground up and then sifted.

I found this recipe on pinterest, and honestly the picture intrigued me. This recipe was fitting with my almond flour obsession, and creating the chocolate inside was a fun touch. I swapped the sugar for maple syrup, and in a couple of them put a little chopped dark chocolate in the center.

Recipe adapted from: http://honestfare.com/almond-meal-banana-muffins/

Ingredients:

  • 1 and ¾ cup almond meal
  • ½ teaspoon baking powder
  • 2 eggs
  • 2 Tbsp maple syrup
  • ½ teaspoon cinnamon
  • 3 bananas (plus a little extra for topping)
  • Pinch of sea salt for topping
  • 2 tablespoons unsweetened cocoa powder
  • 2 squares of dark chocolate broken (or dark chocolate chips) if want to add to the cocoa inside

Directions

  1. Preheat oven to 300F. Grease muffin pan or put down paper liners
  2. Combine almond meal and baking powder
  3. In food processor combine eggs, sugar, bananas and cinnamon until pale and really fluffy. Pour over almond meal and stir through.
  4. If adding cocoa powder, place 1/3 of batter into separate bowl and stir in 2 tbs of unsweetened cocoa powder. To create the chocolaty center, first pour 1/2 your original batter into baking tin, then do a drop of cocoa batter (and add a couple pieces of dark chocolate if desired) and then pour remaining original batter to cover cocoa.
  5. Top with thinly sliced bananas and almonds.
  6. Bake about 30-35 minutes for muffins (or until top is browned and skewer comes out clean). You just don’t want to overcook in the oven because they’ll continue to cook a little as they cool. Sprinkle on sea salt immediately after removing from oven.

Welcome!

Welcome to my first food blog. I thought as a post graduation project, and a summer filled with uncertainty about my future, I could document my culinary adventures, and perspective on food. My life is centered on being active and eating well. I have always enjoyed the food preparation process, and take pride in the creations that come to life from a pool of individual ingredients.

The cold days of winter soups have hopefully passed, and a new season is upon us. Summer is the perfect time for fresh vegetables accompanied by days spent exploring the outdoors. Even with the sun beaming outdoors I don’t think that will stop my baking obsession.

I am becoming more and more experienced with gluten free baking in particular, due to my mother’s gluten sensitivity. Almond flour is a miracle blend, and there are a myriad of other flours and substitutes with enormous potential. Packaged gluten free goods are filled with unhealthy additives, and often compensate with increased sugar in attempts to create a product identical to its gluten counterpart, which I do not support. My gluten free baking may not taste exactly like people are used to, but sometimes that unique flavor is even better!

I love reading food blogs, exploring pinterest, and flipping through my cookbooks for inspiration, but I also enjoy taking what I have in the kitchen and creating something different, something of my own.

I’m excited about this blog, and the chance to document both through photography and writing, my culinary experiments, and hopefully give any readers some new ideas.