This is a great healthy muffin recipe to fill the kids up in the morning. They taste like little banana bread muffins.
Ingredients
-2 flax eggs (2 tbs flax meal & 5 tbs water=2 eggs) or 2 small eggs (I used the flax eggs since my son has an egg allergy)
-2 medium ripe bananas
-3 Tbsp honey (You could use maple syrup too)
-3 Tbsp unsweetened plain almond milk
-1 tsp pure vanilla extract
-1 tsp baking powder
-1 cup almond meal flour
-1/2 cup + 2 Tbsp oat flour (I ground up some Bob's Red Mill Rolled Oats I had)
-Optional toppings: You can spread some almond butter on them with sliced banana, but I enjoyed them plain and so did the kids.
Instructions
Preheat oven to 350 degrees F and either use paper liners or I sprayed my tin and they came out great!
In a large bowl, prepare flax egg by mixing flaxseed + water and letting it rest for a few minutes.
Next add bananas and mash. Add maple syrup or honey, baking powder, vanilla, almond milk and stir.
Add almond meal and oat flour and stir once more.
Bake. It calls for 25-30 minutes but mine were done around 20 minutes. My mini muffins took around 15 minutes. So check early with a toothpick. They become firm to the touch with a little give.
Remove and try to let them rest and cool off. Yeah right!! I was getting them out and eating them warm! Yummy!!!
You can store them in an airtight container if you have any left. ;) Or freeze them, if you made a larger batch.
Servings for this are 8 large muffins. I doubled the batch and got 24 mini muffins and 10 large muffins. My kids love the mini muffins and they are the perfect size for my 18 month old.