I'm excited to finally share this recipe with you all. This is definitely my go to recipe for when I am having a sweet tooth or craving a yummy and a healthy snack.
This recipe is gluten free and dairy free and can be made vegan when replacing the eggs with chia seeds. (I specified below the exact amount for substitute). I love having these muffins with some tea and sometimes adding some peanut butter on top and they taste even more amazing!
Hope you guys enjoy this recipe!
- 1 1/2 cups of almond flour
- 1/2 cup of coconut flour
- 1 1/2 teaspoons of baking soda
- 1/2 teaspoon of sea salt (or a pinch of normal salt)
- 1/2 teaspoon of cinnamon (or to taste)
- 2 tablespoons of olive oil
- 2-3 egg whites
- 1/4 cup of chia seeds in 1/2 cup of water
- 4 ripe bananas
- 1 cup of sliced or chopped almonds (or any nut to taste)
- 1/4 cup of stevia (or other natural sweetner such as agave syrup or honey)
- 18 aluminum foil cups
Add raisins or dark chocolate for extra sweetness.
Pre-heat oven to 350 degrees F. Line up the cups of a muffin tin pan with the aluminum foil cups and spray the inside of each liner with non-stick cooking spray.
In one bowl begin to mix all of the dry ingredients. In a second bowl mash the bananas until a thick, smooth consistency. (I sometimes like to leave some chunks of banana while mashing, it leaves moist spots in the muffin). Add 1/2 a cup of water to chia seeds and let sit for several minutes or until a thick consistency. After mashing the bananas add the rest of the wet ingredients and mix. Next, add the dry ingredients to the wet and mix until a thick batter has been mixed. (NOTE: Remember this is a bread/muffin recipe so the batter should be very thick). After, you can fold in chocolate chips or raisins while continuing to mix.
Divide batter evenly among muffin cups. Sprinkle remaining chocolate among the top of each muffin batter. Bake for 25 minutes or until toothpick inserted into the center of muffin comes out clean. Turn off oven and leave muffins in the oven for another 15 minutes. Then place on cooling rack to cool completely.
Keep muffins at room temperature for a day, and then move them to the fridge in a air tight container.
To make this recipe eggless, replace each egg with 1 tbs of chia seeds in 3 tbs of water.
(1 egg = 1 tbs of chia seeds)