Muffins à la banane et à la farine d'amande (11 g de protéines, sans sucre ajouté)

Ces Almond Flour Banana Muffins 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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La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

Almond Flour Banana Muffins

Ces Almond Flour Banana Muffins 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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Temps de préparation: 10 minutes min

Temps de cuisson: 50 minutes min

Temps total: 1 heure hr

Plat: Petit-déjeuner, Collation

Cuisine: Américaine

Portions: 12 muffins

Calories: 279.8 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ 3 Cuillères à soupe Farine de graines de lin - (remarque 1)
• ▢ ⅓ tasse De l'eau tiède
• ▢ 1 tasse Banane écrasée - (remarque 2)
• ▢ ¾ tasse Lait d'amande - (remarque 3)
• ▢ ½ tasse Beurre d'arachide - (remarque 4)
• ▢ 1 cuillère à café Extrait de vanille
• ▢ 2 tasses Farine d'amande - (remarque 5)
• ▢ 1 cuillère à café de bicarbonate alimentaire
• ▢ 1 ½ Cuillères à café La cannelle
• ▢ ⅓ tasse Amandes effilées

Optional for extra sweetness

• ▢ ⅓ tasse Sucre de noix de coco - (remarque 6)

Instructions de Pose et d'Entretien

• 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.

Remarques

Remarques 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.

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

Remarques 3: You can use any milk you like

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

Remarques 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.

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

Stockage : 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.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

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Alimentation

Servir: 1muffin | Calories: 279.8kcal | Glucides: 14.8g | Protéine: 11.4g | Graisse: 21.8g | Gras saturé: 2.5g | Graisses polyinsaturées: 3.2g | Gras monoinsaturés: 4.2g | Gras trans: 0.001g | Sodium: 118.8mg | Potassium: 161.6mg | Fibre: 4.8g | Sucre: 4.9g | Vitamine A: 12.8IU | Vitamine C: 1.7mg | Calcium: 147.3mg | Fer à repasser: 1.4mg | Magnésium: 37.1mg | Phosphore: 63.8mg | Zinc: 0.5mg

Ingrédients et substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Farine de graines de lin – 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.
• De l'eau tiède – This is used to hydrate the flaxseed meal, allowing it to “gel” and work as a binder.
• Banane écrasée – This provides natural sweetness, flavor, and a lot of moisture. I always use very ripe, spotty bananas for the best results.
• Lait d'amande – This adds the necessary liquid to the batter. You can use any plant-based milk you have, like soy or oat milk.
• Beurre d'arachide – This adds protein, healthy fats, moisture, and a rich, dense texture. You can also use almond butter or cashew butter if you prefer.
• Extrait de vanille – This enhances the sweet flavors of the banana and cinnamon.
• Farine d'amande – 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.
• de bicarbonate alimentaire – This is the leavening agent that helps the muffins rise.
• La cannelle – This adds a warm spice flavor that pairs perfectly with banana.
• Amandes effilées – These are for the topping and add a lovely crunch.
• Sucre de noix 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)

Conseils de pâtisserie de Carine

Let me share a few more tips for perfect muffins.

• Ajouter du croquant – You can stir 1/3 cup of chopped walnuts or pecans into the batter for a nice crunchy texture.
• Sucrerie supplémentaire – 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.

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