Эти Банановые маффины из миндальной муки 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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Банановые маффины из миндальной муки
Эти Банановые маффины из миндальной муки 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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Количество порций: 12 кексы
Калории: 279.8 килокалория
Ингредиенты:
- 3 столовые ложки Льняная мука - (примечание 1)
- ⅓ чашку Теплая вода
- 1 чашку Банановое пюре - (примечание 2)
- ¾ чашку Миндальное молоко - (примечание 3)
- ½ чашку Арахисовое масло - (примечание 4)
- 1 чайной ложки Экстракт ванили
- 2⅔ чашки Миндальная мука - (примечание 5)
- 1 чайной ложки Пищевая сода
- 1 ½ чайные ложки Соевые свечи Корица
- ⅓ чашку Нарезанный миндаль
Optional for extra sweetness
- ⅓ чашку Кокосовый сахар - (примечание 6)
инструкции
- 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.
Заметки
Примечания 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.
Примечания 2: Make sure you mash the banana first, then pack it in a measuring cup to measure the exact amount needed.
Примечания 3: You can use any milk you like
Примечание 4: You can also use almond butter, cashew butter, or sunflower seed butter.
Примечания 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.
Примечания 6: Any crystal sweetener, like sugar, brown sugar, can be added for a boost of sweetness. You can’t use a liquid sweetener.
Память: 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.
Питание
Обслуживание: 1оладья | Калории: 279.8килокалория | Углеводы: 14.8g | Белок: 11.4g | Жир: 21.8g | Насыщенный жир: 2.5g | Полиненасыщенные жиры: 3.2g | Мононенасыщенные жиры: 4.2g | Транс-жиры: 0.001g | Натрий: 118.8mg | Калий: 161.6mg | волокно: 4.8g | Сахар: 4.9g | Витамин А: 12.8IU | Витамин С: 1.7mg | Кальций: 147.3mg | Железо: 1.4mg | Магний: 37.1mg | Фосфор: 63.8mg | Цинк: 0.5mg
Ингредиенты и замены
В этом абзаце я поделюсь всеми своими советами по выбору правильных ингредиентов. Полный рецепт с указанием пропорций вы найдете в карточке рецепта внизу поста!Перейти к полному рецепту
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Льняная мука – 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.
- Теплая вода – This is used to hydrate the flaxseed meal, allowing it to “gel” and work as a binder.
- Банановое пюре – This provides natural sweetness, flavor, and a lot of moisture. I always use very ripe, spotty bananas for the best results.
- Миндальное молоко – This adds the necessary liquid to the batter. You can use any plant-based milk you have, like soy or oat milk.
- Арахисовое масло – This adds protein, healthy fats, moisture, and a rich, dense texture. You can also use almond butter or cashew butter if you prefer.
- Экстракт ванили – This enhances the sweet flavors of the banana and cinnamon.
- Миндальная мука – 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.
- Пищевая сода – This is the leavening agent that helps the muffins rise.
- Соевые свечи Корица – This adds a warm spice flavor that pairs perfectly with banana.
- Нарезанный миндаль – These are for the topping and add a lovely crunch.
- Кокосовый сахар – 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)
Советы Карин по выпечке
Let me share a few more tips for perfect muffins.
- Добавить хруст – You can stir 1/3 cup of chopped walnuts or pecans into the batter for a nice crunchy texture.
- Экстра сладость – 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.
These were really yummy, and my kids ate them up! I added just a little sprinkle of cinnamon sugar on top of each with the almonds. I was a little bummed you need to wait like 2 hrs for them them to firm up, but they were just as good waiting 10 min. my kids could not wait 2 hrs LOL
If the kids are happy, then it’s the best feeling right? ! thanks so much for trusting my recipes.
Delicious, I added a tablespoon of chia seeds too as I used defrosted frozen bananas which added more liquid.
can the batter be put in loaf pan for banana bread?
I haven’t tried baking this recipe in a larger shape. It could work, or be a bit fragile to slice.
That’s such a clever idea to absorb the extra liquids from the frozen bananas.
Can I add powdered sweetener? Which one and how much xx
You can add sugar in the recipe, as mention as an optional ingredient, but crystal sugar is always better to bake with. Powdered sugar is for decoration rather than baking.
Hello carine
Can we use pistachio butter instead of peanut butter
Возможно - да!
You guys are the best! So many fabulous recipes. I recently had to go on the Fod Map diet I was so depressed, but now your recipes keep me happy.
Just checking the recipe uses Baking soda not Baking powder??
When I opened the open to put the foil over the tin, the muffins all sunk down and never recovered 🙁
Yes, it’s correct the recipe use baking soda. If they sunk down, it means you ratio of liquid is too high, or your flaxmeal was too old and didn’t absorb the moisture correctly.
Спасибо!
Hi! Question about the oven temp…so if using Conventional, it should be 375 degrees, but still around the same time of 30-40 mins?
and if using ground chia seeds, still use 3 tbsp?
Спасибо!
Yes, all of these are correct
can I use oatmeal flour instead of almond flour
Oat flour absorb way more moisture. It could work, but you might need more liquid or expect a dryer texture.
I was wondering if I can use eggs instead of flaxseed and how many eggs and when do I add them
by adding eggs will it change the texture
many thanks Rose
As replied many times above, I don’t bake with eggs so I can’t recommend
Love to try it. Can you pls tell how many eggs replaces 1 tablespoon flax meal ?
I don’t bake with eggs, I don’t add flaxmeal based on how many eggs the recipe is supposed to have. It’s hard to tell.
Hi! Can you make this in a loaf pan instead?
Probably, but it will take longer to bake, and it might be more fragile into a larger size.