We had some blueberries in the fridge, and some overripe bananas on the table, and it was a rainy day: aka I decided to make banana blueberry muffins! I looked at a few recipes online and kind of created my own, which is similar/ adapted from
These turned out so delicious I had to eat two right when then came out of the oven (hey best when hot, right?) Nice and moist with just the right amount of sweetness!
- 2 T. coconut oil
- 1 T. maple syrup
- 1 T. honey
- 1 egg
- 2 bananas (mashed)
- A mixture of 2 T. apple cider vinegar and ¼ cup almond milk
- 1 tsp. vanilla
- 1 and ¼ cup almond flour
- ½ cup brown rice flour
- ¼ tsp salt
- 1 Tsp cinnamon
- 1 tsp baking soda
- 1 cup blueberries
- Preheat oven to 350 degrees.
- Mix together wet ingredients with a hand held beater
- In a separate bowl mix together dry ingredients
- With a spoon add dry to wet and mix, but not too much
- Fold in blueberries
- Fill in either greased muffin tin or paper fillers
- Bake for 30 minutes or until tooth pick is clean and top is golden brown
- ENJOY : )
We had an abundance of raspberries in the fridge that were slowly getting eaten, but also could be used as an excuse for me to try out a new recipe! When I think of berries in baked goods I think of scones, which usually contain way too much sugar for my liking, but I thought if I made them my self I could control for that. I also have never tried making a gluten free scone, and decided to use my trusted favorite almond flour for this one. Our huge bag of almond flour came in the mail a few days ago, so I did use the blanched flour instead of the meal. These turned out moist and delicious! They are a little denser than regular scones, but still have a little bit of the flakiness unique to scones. The raspberries provide a great tartness, complemented by the blueberries.
Recipe adapted from
- 1 ¼ cups almond flour
- 1/4 cup golden flax seed meal
- 1/4 cup coconut sugar
- 1/2 tbsp baking powder
- 1/8 tsp salt
- 1 large egg whisked
- 1/4 cup coconut oil melted
- 1/8 cup almond milk
- ½ tsp vanilla extract
- ¾ cup raspberries
- ¼ cup blueberries
- Preheat oven to 325F.
- In a large bowl, whisk together almond flour, flax seed meal, coconut sugar, baking powder, and salt.
- In another bowl stir together eggs, coconut oil, almond milk and vanilla extract
- Combine the mixtures until dough comes together. It will be a little sticky.
- Stir in raspberries and blueberries until well distributed.
- Shape the scones however you would like: about 1 inch thick. My shapes were a little irregular, but hey they still look and taste great.
- Bake 28 to 30 minutes, or until golden brown on top.
- Remove and let cool on pan.
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/
- 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
- Preheat oven to 300F. Grease muffin pan or put down paper liners
- Combine almond meal and baking powder
- In food processor combine eggs, sugar, bananas and cinnamon until pale and really fluffy. Pour over almond meal and stir through.
- 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.
- Top with thinly sliced bananas and almonds.
- 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.