I was looking for a muffin recipe with a little more stick-to-your-ribsyness, a little less white flour and found this one on Pinterest, thanks to Amanda of Running with Spoons. The muffins are made with a little oatmeal (I used GF), almond meal, almond butter, and bananas.
One slight issue: the recipe is for 9 muffins, and I really wanted 12. So I added a little more this and that to extend the batter. An extra banana, an extra egg, a couple spoonfuls of plain yogurt, a little extra almond butter and almond meal. I also added 1/2 tsp baking powder in the hopes that I could get a little higher rise. Plus a little splash of water when my blender was having trouble mixing everything up. I didn’t have the ground flax seed on hand, but I’m sure that would be a nice addition.
3 out of 4 of us really liked these muffins. They are kind of a cross between banana bread and snicker doodles, with a very tender, moist texture. Taster number 4 found them a little too “banana-y” but then, they ARE banana muffins and I DID add an extra banana. I wonder about using applesauce instead for some of the banana. Hmmmm…
These were very easy, and I felt happy about getting some protein and fiber in while still serving something yummy.
The muffins did rise nicely when they were in the oven, but once they started to cool, the tops deflated. They’re not dense or heavy in any way, though, so in the end their relative flatness didn’t bother me.
These are a definite repeat, though I may continue tinkering with the ingredients. For more of my cooking and eating adventures (including lots of gluten free stuff), click here.
Emily Smith Pearce 