Bananmuffins med mandelmel (11 g protein, uden tilsat sukker)

Disse Bananmuffins med mandelmel are simple gluten-free muffins made with no added sugar that bring over 11 grams of protein and 5 grams of fiber with no eggs and no dairy.

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Bananmuffins med mandelmel

Disse Bananmuffins med mandelmel are simple gluten-free muffins made with no added sugar that bring over 11 grams of protein and 5 grams of fiber with no eggs and no dairy.

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Prep Time: 10 minutter mins

Tilberedningstid: 50 minutter mins

Samlet tid: 1 time hr

Rute: Morgenmad, Mellemmåltid

Køkken: amerikansk

portioner: 12 muffins

Kalorier: 279.8 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

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Ingredienser

US Customary - metric

• ▢ 3 spiseskefulde Hørfrø måltid - (note 1)
• ▢ ⅓ kop Varmt vand
• ▢ 1 kop Moset banan - (note 2)
• ▢ ¾ kop Mandelmælk - (note 3)
• ▢ ½ kop Jordnøddesmør - (note 4)
• ▢ 1 teske Vanille ekstrakt
• ▢ 2 minutter kopper Mandelmel - (note 5)
• ▢ 1 teske Bagepulver
• ▢ 1 ½ teskefulde Kanel
• ▢ ⅓ kop Skivede mandler

Optional for extra sweetness

• ▢ ⅓ kop Kokosnød sukker - (note 6)

Instruktioner

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with parchment paper. Lightly spray the muffin paper cases with cooking oil spray. Set aside.
• In a small mixing bowl, whisk the flaxmeal and warm water – about (98°F / 37°C). Set it aside for 5 minutes.
• In a large mixing bowl, add mashed banana, almond milk, peanut butter, vanilla extract, and the flaxmeal mixture made before. Whisk to evenly combine.
• Fold in the almond flour, baking soda, cinnamon, and coconut sugar, if used.
• Stir with a rubber spatula until a very thick muffin batter forms.
• Scoop the batter evenly into the prepared muffin pan, and sprinkle the top of each muffin with sliced almonds. Press them down a little with your fingertips so they stick to the batter.
• Bake the muffins on the center rack for 30-40 minutes at 350°F (180°C). Foil the pan after 20 minutes, to prevent the top from browning too fast. Bake until a toothpick inserted in the middle of the muffin comes out clean or with only a few crumbs on it.
• Let the muffins cool down for 10 minutes in the pan, at room temperature.
• Cool on a cooling rack for 2 hours to give them time to firm up. Store in the fridge another 1 hour to increase firmness and moist fudgy center.

Noter

Noter 1: Or ground chia seeds. You can’t skip or replace it. This is your binder for the recipe. The muffins will be mushy or never firm up without this.

Noter 2: Make sure you mash the banana first, then pack it in a measuring cup to measure the exact amount needed.

Noter 3: You can use any milk you like

Note 4: You can also use almond butter, cashew butter, or sunflower seed butter.

Noter 5: Or cashew flour, or sesame flour. You can’t use wheat flour. Oat flour might work, but the muffins will be much drier and denser.

Noter 6: Any crystal sweetener, like sugar, brown sugar, can be added for a boost of sweetness. You can’t use a liquid sweetener.

Opbevaring: Store the muffins in the fridge in an airtight container for up to 3 days. Freeze up to 1 month, in zip-lock bags, thaw at room temperature the day before.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

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Ernæring

Betjener: 1muffin | Kalorier: 279.8kcal | Kulhydrater: 14.8g | Protein: 11.4g | Fed: 21.8g | Mættet fedt: 2.5g | Flerumættet fedt: 3.2g | Enumættet fedt: 4.2g | Transfedt: 0.001g | Natrium: 118.8mg | Kalium: 161.6mg | Fiber: 4.8g | Sukker: 4.9g | Vitamin A: 12.8IU | Vitamin C: 1.7mg | Calcium: 147.3mg | Jern: 1.4mg | Magnesium: 37.1mg | Fosfor: 63.8mg | Zink: 0.5mg

Ingredienser og erstatninger

Du behøver kun et par enkle ingredienser for at lave denne opskrift. Her er hvordan du vælger og bytter dem.

• Hørfrø måltid – This creates our “flax egg” and is the main binder that holds the muffins together since we aren’t using eggs. Ground chia seeds also work.
• Varmt vand – This is used to hydrate the flaxseed meal, allowing it to “gel” and work as a binder.
• Moset banan – This provides natural sweetness, flavor, and a lot of moisture. I always use very ripe, spotty bananas for the best results.
• Mandelmælk – This adds the necessary liquid to the batter. You can use any plant-based milk you have, like soy or oat milk.
• Jordnøddesmør – This adds protein, healthy fats, moisture, and a rich, dense texture. You can also use almond butter or cashew butter if you prefer.
• Vanille ekstrakt – This enhances the sweet flavors of the banana and cinnamon.
• Mandelmel – This is the gluten-free base of our muffins. It provides a wonderfully moist, dense crumb and a boost of protein. Cashew flour or sesame flour are good substitutes.
• Bagepulver – This is the leavening agent that helps the muffins rise.
• Kanel – This adds a warm spice flavor that pairs perfectly with banana.
• Skivede mandler – These are for the topping and add a lovely crunch.
• Kokosnød sukker – This is optional, but it’s great for adding extra sweetness if your bananas aren’t very ripe. Any granulated sugar, like brown sugar, works too.

How to Make Almond Flour Banana Muffins (in Pictures)

Carines bagetips

Lad mig dele et par flere tips til perfekte muffins.

• Tilføj knas – You can stir 1/3 cup of chopped walnuts or pecans into the batter for a nice crunchy texture.
• Ekstra sødme – For a sweeter muffin, feel free to stir in 1/3 cup of dark chocolate chips or add the optional coconut sugar when you mix the dry ingredients.

More Almond Flour Muffin Recipes

Mandelmelsmuffins

Græskarmuffins med mandelmel

Almond Flour Blueberry Muffins

Buckwheat Blueberry Muffins