Banana Almond Meal Muffins (Gluten-Free + Vegan)

Nutrition Notes

Ingredients

• 2 batches flax eggs
• 2 medium ripe bananas
• 3 Tbsp agave nectar or maple syrup (or honey if not vegan)
• 3 Tbsp unsweetened vanilla or plain almond milk
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1 cup almond meal (ground from raw almonds - not almond flour or pre-ground store-bought)
• 2/3 scant cup oat flour (ground from GF oats)
• Chopped nuts
• Rolled oats
• Crumb topping

Preparation

1. 1

   Step 1

   Preheat oven to 350 degrees F (176 C) and line a muffin tin with 8 paper liners (amount as original recipe is written // adjust if altering batch size).
2. 2

   Step 2

   In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
3. 3

   Step 3

   Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
4. 4

   Step 4

   Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins.
5. 5

   Step 5

   Bake for 30-40 (+) minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give. They should appear golden brown on top.
6. 6

   Step 6

   Remove and let rest in pan for 5 minutes. Then let cool completely on a cooling rack. They can be tender when they're warm. (I even found that they are better after cooling overnight.)
7. 7

   Step 7

   Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.

8. Bon appetit!