Strawberry Banana Muffins

These muffins are grain free, sugar free, soy free, oil free, and they can be nut free if you’d like them to be. But, most importantly, they’re not free of flavor; they’re delicious!

Strawberry Banana Muffins

2 c almond meal*

2 medium bananas (very ripe), blended until liquified

1/2 c strawberries, chopped (frozen/thawed is fine)

2 flax eggs (1 flax egg = 1 heaping tbsp flax meal + 1 tbsp warm water)

1 TBSP chia seeds (optional)

1 tsp vanilla extract

1/4 tsp baking soda (This might not be necessary; I added it to neutralize the acid.)

Optional: Stevia or other sweetener to taste

Thoroughly combine dry ingredients. Add wet. Stir to combine. Fold in strawberries. Spoon into muffin tins (or cupcake holders) and bake 12-15 minutes at 350F.

Notes:

Almond Meal: I use almond meal that I create from left-over almond milk pulp. I freeze it until the bags start sliding out of the freezer when I open the door (ha!); then I thaw and dehydrate it. After that, I process it in the food processor until it’s a fine grind. It stores very well in a glass container forever – as far as I know. I’m guessing you could use fresh almond milk pulp for these, too. You might need less flax if your meal is wetter/heavier. Since mine was so dry, I added the extra flax for it’s gelling power.

Almond Fee/Seed Options: If you can’t or don’t want to use almond meal, I’m sure a different nut or seed meal would work; make your own by grinding your favorite nut or seed until forms a fine powder, or use left-over nut or seed pulp from any nut or seed.

Grain Option: Don’t care if your muffins are grain free? Sub out the almond meal for oat flour. Equal parts should work. I would reduce the flax egg down to one, however. And, you may need to adjust (lessen) the cooking time.

Flax Eggs: If you don’t have flax, or don’t want to use flax, I’m sure a chia egg would work well here (or whatever egg substitute you prefer).

Chia Seeds: I like to add chia seeds to my muffins for extra Omega 3’s, especially if I use something high in Omega 6’s (like peanut butter). I also like that they’re high in protein, calcium, iron, fiber and tons of other stuff. Well, high for their size. They’re little powerhouses!

Sweetener: I didn’t add any sweetener, but if your strawberries aren’t sweet enough (of if your bananas aren’t super ripe and sugary sweet), you might want to add a little stevia or your favorite nutritive sweetener. I think coconut sugar would work great in these!

Cooking Time: Don’t be afraid to bake these for a while. The almond meal is pretty wet, so it might take a while to cook. Our oven runs a little cool, so mine took a full 15 minutes (plus). You don’t want there to be much give in the middle if you push on one while it’s in the oven.

Keepin’ it raw? I think these would be great as muffin tops in the dehydrator. On their own, all of the ingredients are considered raw 🙂 If you choose to try this, place a large scoop of mixture on a paraflexx sheet and dehydrate for one hour at 145F, then lower the temp to 115-110F until the muffin tops are firm to the touch. I don’t know how long this will take, but most things I dehydrate take at least 12 hours. Try leaving them in over night and go from there 🙂

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Sharing the love at…Allergy Free Wednesdays, Slightly Indulgent Tuesdays, Healthy Vegan Fridays, Gluten Free Fridays, and Wellness Weekends

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3 responses

  1. Wow, these sound amazing! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tonight at 7:05 pm eastern time! Hope to see you there!

    Cindy from vegetarianmamma.com

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