ALMOND MEAL BANANA MUFFINS
(from kylerhea’s recipe box)
Made 2/7/2012 – it required almost 20 minutes more but my oven was not meeting the temp.
Next time I might add 1/4 tsp banana extract (or almond extract if you are using a flavor other than banana) for a more intense flavor. Not bad – used Bob’s Red Mill Almond Meal
Source: Honest Fare
Categories: Baked Goods, Bananas, February2012, Healthy, Muffins
Ingredients
- 9oz sliced almonds + some extra for topping OR
- 2 1/4 cup almond meal + a few sliced almonds for garnishing
- 1/2 teaspoon baking powder
- 2 eggs
- 3 oz sugar (or 2 oz honey)
- 1/2 teaspoon cinnamon
- 3 bananas (approximately 1/2 lb peeled) + extra slices for topping
- Pinch of coarse sea salt (optional for topping if you like)
- 2 tablespoons unsweetened cocoa powder (if doing cocoa center)
Directions
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Preheat oven to 300F. Grease baking pan of choice (either an 8-9 inch fluted flan tin, a bread dish or muffin tin) and dust with flour OR lightly moisten baking paper and line tin.
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Whizz 9 oz almonds and baking powder in food processor until finely ground, but be careful not to go too far or you’ll end up with almond butter. Set aside in bowl.
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Whizz eggs, sugar, bananas and cinnamon for about 5 minutes or until pale and really fluffy. Pour over almond meal and stir through.
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If adding cocoa powder, place 1/3 of batter into separate bowl and stir in 2 tbs of unsweetened cocoa powder. To create the chocolaty center, first pour 1/2 your original batter into baking tin, then do your dollop of cocoa batter and then pour remaining original batter to cover cocoa. Top with thinly sliced bananas and almonds. Bake about 40-45 minutes for bread and 30-35 minutes for muffins (or until top is browned and skewer comes out clean). You just don’t want to overcook in the oven because they’ll continue to cook a little as they cool. Sprinkle on sea salt immediately after removing from oven.