I’ve been on a muffin kick this past week or so, and well, why not continue the fun, right?!
I’ve been eliminating grain and cow’s milk dairy products from my diet (confession: I caved and added goat’s milk back in after a small trial without). I’ve also been trying to avoid any sugar or overly processed sweeteners, so these muffins were perfect – sweetened only with banana and apple.
I modified the recipe so that it would be dairy-free, and I thought I’d share it with you to give it a try. These are sure to be a hit with the whole family! Not too sweet, but quite light, fluffy and tasty! You could add some walnuts or dark-chocolate bites if you were feeling fancy, but for the sake of no sugar and being a bit simplistic in my cooking this week, I’ve left them out.
Here’s the recipe for you:
Pre-heat the oven to 350F and place 12 muffin liners into a muffin pan.
Combine the following in a large bowl:
- 2 eggs
- 2 medium ripe bananas (mashed)
- 1.5tbsp coconut oil (melted)
Combine the following in a separate bowl:
- 2 cups almond flour
- 1tsp baking soda
- 1/4tsp salt
Add the dry ingredients to the wet and mix until combined. Then fold into that mixture a finely chopped apple (I peeled it first and chopped into 1/4 inches cubes).
Poor mixture into the muffin liners (about 3/4 full in each), and bake for 20 minutes, or until a toothpick comes out clean. Then transfer to a wire rack to cool completely.
A healthy and delicious after dinner treat or morning breakfast snack!