If you’ve followed my blog since its (very recent) start, you have probably inferred that I am a fan of muffins. The perfect snack, breakfast, treat. It transcends so many different cravings and purposes, how could you not love muffins?!
Tonight I was in the baking mood and didn’t have any of my regular muffin ingredients sitting around, so I came up with a new recipe – these beautifully fluffy and moist Banana + Almond muffins. A hint of cinnamon, a dash of vanilla, the perfect texture for banana bread with that surprising crunch and hint of almonds. It really was just thrown together in my kitchen late at night, but I think it is a new favorite! They came out absolutely perfect (if I do say so myself… and I do!)
1 1/2 cups Gluten Free Flour (Red Mill)
1/2 Tbsp baking powder
1 tsp Vanilla Extract
1 1/2 tsp Almond Extract
1 Tbsp Flax Seed (mixed with 3 Tbsp boiling water) – equivalent to 1 egg
1 1/2 cup pure honey OR agave
1 tsp cinnamon
1 tsp salt
Pre-heat your oven to 355 degrees F.
In a large mixing bowl (or stand mixer), combine your gluten free flour, baking powder, salt, and cinnamon.
In a separate mixing bowl, mash the bananas until a smooth consistency. Pour in your extracts, flax seed and honey (OR agave). Once well-combined, pour this mixture into your dry mixture, and mix together again until thoroughly combined.
When the mixture is a slightly wet consistency, prep your muffin baking sheet by greasing each cup with either cooking spray (warning – may contain soy) or some melted Earth Balance or Canola Oil (for this use a paper towel to spread into each cup, coating the sides of the cups as well as the bottoms).
Pour your batter evenly into each muffin cup, making roughly 11 muffins (yeah I know, one short!) Sprinkle slivered almonds on top of each muffin cup’s batter – no need to press into the muffin, simply sprinkle and let rest).
Once finished, place in the oven for roughly 20 minutes (or until tops are golden brown, and puff out again when you press into them). To test if the muffins are done, insert a small knife or toothpick into the center of a muffin – if the utensil is clean upon withdrawal it is done! You will see remnants of the batter sticking to the utensil if the muffins need more time.
Cool on a cooling rack for a few minutes before serving. Enjoy!