TGIF!!
The muffin recipe I worked on yesterday was a total success. However, I would call these muffin cakes, rather than just muffins. Because the only flour used was almond meal/flour and they are more cake-like, than muffin-like.
While my muffin cakes were baking, I was doing this workout and I was one hot mess when I finished up. Even Zuzana said that it was one of the hardest workouts she had done in awhile. Give it a try; if you are looking for a quick, but challenging at home workout.
Make these as soon as you get a chance {you won’t regret it}. All 5 of the “hungry healthy” family members gave it a thumbs up!!
Recipe below. Enjoy your Friday and weekend everyone!
chocolate chip banana almond muffin cakes
Author: Kim Lee @ hungryhealthygirl.com
Recipe type: breakfast, snack or dessert
Prep time:
Cook time:
Total time:
If you like eating cake for breakfast; this is your recipe!! And it’s healthy….nothing naughty in these perfect muffin cakes. Vegan and gluten free.
Ingredients
- 1 cup almond meal/flour
- 1 cup very ripe mashed banana (2 large bananas)
- 2 tbsp ground flax + 6 tbsp water (2 flax eggs)
- ¼ cup almond butter
- ¼ cup 100% raw honey
- 2 tsp pure vanilla extract
- 1 tsp baking powder
- 2 tsp cinnamon
- ¼ tsp salt
- ⅓ cup mini chocolate chips (optional) (I used Enjoy Life chips, which are dairy, nut & soy free.)
Instructions
- Preheat oven to 350 degrees. Spray a muffin baking pan with cooking spray or prepare with muffin tins.
- Make your flax eggs by combining the ground flax with the water in a small bowl and allow this to set for approx. 5 mins.
- In a large bowl combine all dry ingredients (almond meal/flour, baking powder, cinnamon, and salt).
- In a medium bowl combine all wet ingredients (bananas, almond butter, honey, vanilla and flax eggs.
- Stir wet ingredients into dry ingredients and then fold in chocolate chips, if using.
- Fill 10 muffin tins ¾ full and bake for approx 30-35 mins. Mine took 35 mins.
Notes
Makes 10 muffins.
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oooh chocolate chip banana and almond — YUMM!!!