AuthorJuanitaCategoryDifficultyBeginner

These super sweet, moist banana and almond muffins are such a treat anytime of the day. Great way to use up any bananas that may have turned a little too black to eat. They are perfect for a recipe like this,so be sure not to throw them away. The blacker the banana the sweeter they are, just perfect for baking.

Yields12 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

 150 g plain flour
 100 g ground almonds
 50 g flaked almonds (plus a little extra to sprinkle on top of the muffins before baking)
 1 tsp sea salt
 1 tsp heaped teaspoon of baking powder
 1 tsp ground cinnamon
 100 g caster sugar
 1 chia egg: 1 Tsp of ground chia seeds + 2 Tsp water mixed together
 200 ml melted coconut oil
 4 medium ripe bananas, mashed
 ½ cup plant based milk of your choice
 2 tbsp apple cider vinegar

Directions

1

Pre heat oven to 180 deg./ 350 F/ gas mark 4.

2

Sift the flour, ground and flacked almonds, salt, baking powder and cinnamon into a bowl and stir in the sugar.

3

In a separate bowl mash the bananas well until quite liquid-y (if that’s even a word, but you get me right)

4

Add the chia egg, melted coconut oil and milk to the mashed banana mix and combine well.

5

Now add the banana mix to your flour mix and fold together, just before your mixture becomes well combined add the apple cider vinegar. (This reacts with the baking powder and helps the muffins to rise)

6

Evenly spoon the mixture into muffin cases and bake in a 180deg oven for 25 mins.

7

Let them cool before storing them in an air tight container for up to 5 days

Enjoy with your favourite cuppa or freeze for the kids lunch boxes.

Banana and almond muffins

 

Ingredients

 150 g plain flour
 100 g ground almonds
 50 g flaked almonds (plus a little extra to sprinkle on top of the muffins before baking)
 1 tsp sea salt
 1 tsp heaped teaspoon of baking powder
 1 tsp ground cinnamon
 100 g caster sugar
 1 chia egg: 1 Tsp of ground chia seeds + 2 Tsp water mixed together
 200 ml melted coconut oil
 4 medium ripe bananas, mashed
 ½ cup plant based milk of your choice
 2 tbsp apple cider vinegar

Directions

1

Pre heat oven to 180 deg./ 350 F/ gas mark 4.

2

Sift the flour, ground and flacked almonds, salt, baking powder and cinnamon into a bowl and stir in the sugar.

3

In a separate bowl mash the bananas well until quite liquid-y (if that’s even a word, but you get me right)

4

Add the chia egg, melted coconut oil and milk to the mashed banana mix and combine well.

5

Now add the banana mix to your flour mix and fold together, just before your mixture becomes well combined add the apple cider vinegar. (This reacts with the baking powder and helps the muffins to rise)

6

Evenly spoon the mixture into muffin cases and bake in a 180deg oven for 25 mins.

7

Let them cool before storing them in an air tight container for up to 5 days

Banana and Almond Muffins