These banana muffins are currently my everything.
They’re so moist, sweetened only with bananas and oh so fluffy. Monique over at Ambitious Kitchen is just one of my fav’s and she never leads me astray.
The original recipe is paleo and you could keep it that way – I expect they’d turn out just as great. I added some oats for some more volume and because, well, I love oats. I made some other tweaks, adding in collagen peptides for a protein boost, walnuts for crunch and a dash of espresso powder for some depth. I used Wellbee’s Super Fine Blanched Almond Flour for my almond flour, a change from my usual Trader Joe’s almond meal. This definitely helped give the muffins a lighter texture!
I used avocado oil in these, but coconut oil would work just as well.
Aren’t they staring you down now too? I feel like I should already make another batch. Even if you’re impatient like me and like to eat them warm, be sure to cool them (or some) on a rack for a bit so the bottoms don’t get soggy (I always forget this part).
Bet you can’t eat just one.
These make a great breakfast on the go (if you’re feeling indulgent), or a perfect mid-morning, mid-afternoon snack. I might suggest an almond milk cappuccino to go with them. Once they’ve cooled, unveil the delicious and enjoy!
- 1 and ¾ cups almond flour
- ¼ cup flaxseed meal
- ½ cup rolled oats
- 3 scoops Vital Proteins collagen peptides
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- Pinch of espresso powder
- 2 medium extra ripe bananas (about ¾ cup mashed banana)
- 1 egg, slightly beaten
- 1 Tablespoon melted avocado oil (or coconut oil)
- 1 Tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 Tablespoons unsweetened almond milk
- ½ cup chocolate chips
- Preheat oven to 350 degrees F. Line or grease a muffin tin (enough for 10).
- In a large bowl, mix the mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk until smooth.
- In a separate bowl, mix together almond meal, flaxseed meal, rolled oats, collagen, baking soda, cinnamon, salt and espresso powder. Set aside.
- Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and walnuts
- Fill the muffin cups up. These don't rise a ton, so I filled them most of the way. Bake 20-23 minutes until a toothpick comes out clean. Let cool in the pan for a couple minutes, then transfer to a rack to cool completely.
Try not to eat these all at once. I wanted to. You can always freeze a few for later to restrain yourself. Just pop in the microwave for a few minutes to reheat.