Banana Almond Meal Muffins (Gluten-Free + Vegan)
dessertbreakfastsnack

Banana Almond Meal Muffins (Gluten-Free + Vegan)

For Gestational Diabetes
Balanced
158 kcal
7 gfat
21 gcarbs
4 gprotein

Nutrition Notes

Balanced *

This recipe for Banana Almond Meal Muffins is appropriate for a balanced diet. It uses wholesome ing... 

* Gluten is an early-stage product and can make mistakes. Verify its outputs.

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!

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