There is usually at least one variety of muffin stashed in our freezer. I tend to make them frequently because they are just the right size for a snack and are inherently portable. These are a favorite of mine, but we go through so many bananas in this house that there are rarely any overripe ones left! This recipe makes a small batch of six muffins, but is easily doubled. There are healthy fats, whole grains, and just a little sweetness.
Banana Almond Muffins– small batch
Yield: six muffins
2 medium, very ripe bananas
2 tablespoons almond butter
1 tablespoon olive oil
1/4 cup turbinado sugar, plus more for sprinkling
1 tablespoon ground flaxseed
1/4 cup almond milk
1/4 cup almond meal
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon salt
Preheat oven to 350 degrees F. Place paper liners in a muffin tin.
In a large bowl, mash the bananas well with the back of a fork. Add in the almond butter, olive oil, sugar, flaxseed, and almond milk, and stir until well combined.
Add almond meal, flour, baking soda, spices, and salt and gently mix until fully incorporated.
Pour the batter into the lined cups of the muffin tin. Sprinkle with additional turbinado sugar if desired. Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean. Cool completely.