Banana Muffins

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Note that the pan is a mini-cheesecake pan — otherwise would have been short regular-sized muffins.

Adapted from multiple recipes

  • 2 cups almond meal or flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/4 oil (2 tbsp grapeseed oil; the rest softened coconut oil)
  • 3-4 ripe bananas, run through a ricer to make 1 1/2 cups
  • 2 tbsp chia seeds

Preheat oven to 350°
Grease muffin pan.

Blend dry ingredients (almond meal, cinnamon, cardamom, baking soda, and salt) in a food processor (or with a stick blender) to combine.  If not already, put in medium mixing bowl; blend the rest by hand to preserve texture.

In a separate bowl (the food processor or another bowl to use the stick blender) combine eggs, vanilla, and oils.

Add to the mixing bowl the chia seeds and bananas on top of dry mix, then add wet ingredients.  Mix until just combined.

Fill muffin tin evenly.  Bake 35-40 minutes, or until golden-brown and a toothpick inserted comes out clean.

Let cool at least ten minutes before removing from the pan.

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