Banana Muffins
Food is meant to to taste good and be enjoyed.
It’s also meant to be fuel and give you energy. One of the things I’ve changed in training for my half marathon is eating before my long runs. Quick carbs have gone a long way for my energy and endurance. My go to meal has been a banana muffin with a good spread of almond butter, some sliced banana, and a sprinkle of flakey sea salt. This banana muffin recipe is gluten free, dairy free, refined sugar free and so good. They’re a bit crispy on the outside and perfectly tender on the inside. Keep reading for how I make this recipe go the extra mile, no pun intended!
Ingredients:
1 1/4 cups almond flour, packed
3/4 cup oat flour - you can easily make this by blending oats into flour in a blender. If available to you, go for glyphosate free oats - I love this brand.
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3 medium ripe bananas (about 1 heaping cup)
1/3 cup maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla
Optional add ons: 1/2 cup chopped walnuts/pecans or 1/2 cup chocolate chips (I love Hu Kitchen and Enjoy Life Mini Chips)
Method:
Preheat the oven to 350F. Line your muffin tins with silicone muffin cups.
In a medium bowl, mash the bananas. Add in the maple syrup, eggs, coconut oil, and vanilla - mixing between each ingredient until well combined.
Next add in the almond flour, oat flour, baking soda, and salt. Mix again until fully combined.
Scoop into the muffin cups (I like to use a cookie scoop to evenly fill each one) and bake for 18-20 minutes. I like to bake them for the first 10 minutes on the middle rack and then switch to the bottom rack to make them a little crusty on the outside (aka more delicious) for the last 8-10 minutes.
These are done when a fork comes out easily and clean.
Remove from the oven and let the tin cool until you can carefully take the muffins out and place them on a wire rack to finish cooling.
Once cool, remove the silicone liners and store the muffins for 3-4 days at room temperature. I like to eat 1/2 and freeze the other half in a silicone bag to have for another day.
I hope you enjoy these as much as we do! I always add nuts for extra protein and nutrition. I often make half the batch for me in big cups and then add 1/4-1/2 cup chocolate chips to the leftover batter and make mini muffins (with this mold) for my son with the other half of the batter. If you do this the mini muffins take about 15 minutes to cook through - check them with the “fork test”. He loves popping them into his mouth and makes for an easy weekday morning breakfast!
If you make these, be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley