I whipped up a batch of these one afternoon with a few minutes to spare and a couple of ripe bananas that needed a use and the whole family loved them.
I also had a bag of almond meal that needed some of my love as I hadn’t used it in a while. I am always a little skeptical of using almond flour as the texture can be less appealing for some, especially my kids. However, these muffins turned out to be light and airy considering they have no gluten.
This delicious and nutritious muffing recipe that is packed with protein, makes for guilt free enjoyment which is the way it is supposed to be.
This is my kind of baking because it is super easy, super healthy and super yummy!
I love these for a quick light morning breakfast or to enjoy at the office with my afternoon tea!
I hope you love them too.
Enjoy
Julie Cass
Preheat the oven to 350°F. Line your muffin tray with paper muffin cups.
You will need:
Dry Ingredients:
1 1/2 cup almond meal
3/4 cup oats
1/4 cup hemp hearts
Handful of chopped pecans
1/2 tsp salt
1 tsp baking soda
Wet Ingredients:
2 ripe bananas
2 eggs
1/4 cup honey
1 tsp vanilla
Options:
Handful dark chocolate chips
Directions:
Mix wet ingredients. Mix dry ingredients.
Incorporate the wet and dry mixed ingredients and add chocolate chips. Scoop the batter into muffin trays and bake for 15 to 20 minutes or until golden brown.
Your home will be filled with the warm cozy smell of fresh baked muffins. There is nothing like the smell of homemade baking and I also love that I know exactly what I put in, so I don’t worry about sugar or artificial ingredients. Made with great, simple ingredients and a whole lot of love.
This recipe can be easily adapted to suit your likes, if you don’t like pecans substitute for any other nut or omit. I like the crunch and texture the pecans add to this recipe. Walnuts would also be fabulous.