Magdalenas de plátano con harina de almendras (11 g de proteína, sin azúcar añadido)

Estos Magdalenas de plátano con harina de almendras 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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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Magdalenas de plátano con harina de almendras

Estos Magdalenas de plátano con harina de almendras 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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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 50 minutos minutos

Tiempo Total: 1 horas. hr

Curso: Desayuno, Snack

Tipo de cocina: American

Porciones: 12 muffins

Calorías: 279.8 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 3 cucharadas de Harina de linaza - (nota 1)
• ▢ ⅓ taza de Agua caliente
• ▢ 1 taza de Plátano machacado - (nota 2)
• ▢ ¾ taza de Leche de almendras - (nota 3)
• ▢ ½ taza de Mantequilla de maní - (nota 4)
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 2-⅔ tazas de Harina de almendra - (nota 5)
• ▢ 1 cucharadita de Bicarbonato de sodio
• ▢ 1 ½ cucharaditas de Canela
• ▢ ⅓ taza de Almendras laminadas

Optional for extra sweetness

• ▢ ⅓ taza de Azúcar de coco - (nota 6)

Instrucciones para la impresión en alta definición

• 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.

Notas

notas 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.

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

notas 3: You can use any milk you like

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

notas 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.

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

Almacenaje: 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.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1muffin | Calorías: 279.8kcal | Carbohidratos: 14.8g | Proteína: 11.4g | Grasa: 21.8g | Grasa saturada: 2.5g | Grasa poli-insaturada: 3.2g | Grasa monosaturada: 4.2g | Grasas trans: 0.001g | Sodio: 118.8mg | Potasio: 161.6mg | Fibra: 4.8g | Azúcar: 4.9g | Vitamina A: 12.8IU | Vitamina C: 1.7mg | Calcio: 147.3mg | Hierro: 1.4mg | Magnesio: 37.1mg | Fósforo 63.8mg | Zinc: 0.5mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina de linaza – 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.
• Agua caliente – This is used to hydrate the flaxseed meal, allowing it to “gel” and work as a binder.
• Plátano machacado – This provides natural sweetness, flavor, and a lot of moisture. I always use very ripe, spotty bananas for the best results.
• Leche de almendras – This adds the necessary liquid to the batter. You can use any plant-based milk you have, like soy or oat milk.
• Mantequilla de maní – This adds protein, healthy fats, moisture, and a rich, dense texture. You can also use almond butter or cashew butter if you prefer.
• Extracto de vainilla – This enhances the sweet flavors of the banana and cinnamon.
• Harina de almendra – 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.
• Bicarbonato de sodio – This is the leavening agent that helps the muffins rise.
• Canela – This adds a warm spice flavor that pairs perfectly with banana.
• Almendras laminadas – These are for the topping and add a lovely crunch.
• Azúcar de coco – 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)

Consejos de repostería de Carine

Let me share a few more tips for perfect muffins.

• Añadir Crunch – You can stir 1/3 cup of chopped walnuts or pecans into the batter for a nice crunchy texture.
• Dulzor extra – 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

Muffins de harina de almendras

Almond Flour Pumpkin Muffins

Almond Flour Blueberry Muffins

Buckwheat Blueberry Muffins