Almond Butter-Banana Flourless Muffins
You want to know what I love about recipes that omit flour? You don’t have to be so precise when mixing ingredients. Flourless baking allows for a little more freedom in experimenting with different ingredients without totally ruining whatever awesomeness you are trying to bake.
I have always been a huge fan of the Peanut Butter-Banana combo. It makes for a filling snack, light breakfast or decadent smoothie. Plus, it’s just yummy! Interestingly, I’ve read that when those ingredients are piled high on a sandwich, they are called The Elvis. Apparently, when grilled, the sandwich was a favorite of the late rock-n-roll singer. Who knew…and weird?
I am personally more a fan of almond butter in this recipe. Probably because I’m always looking for excuses to use almond extract. When I was a little girl, my Granga was a wedding cake baker extraordinaire. She made many wedding cakes for family and friends, including mine. Some of my favorite childhood memories involve sitting at her bar (which featured bar stools my Papa pulled from an old dining train car). She was patient, and happy as she taught me how to cut wax paper to line the baking pans, and how to mix icing in her Kitchen Aid stand mixer. She was the only person I knew as a child with a Kitchen Aid stand mixer, and when it wasn’t being used to mix icing, it stored bags and bags of chocolate candy. While she worked, she would give me a frozen layer of cake to ice, while I mixed and matched decorating bags and tips. I never got good like her at making roses out of sugar. But I did adopt using almond extract instead of vanilla, just like she did. I can still remember the smell, taste, and feel of those times. In my childhood, patience, and joy and time spent together were currency for me.
Personally, I almost always incorporate mini-chocolate chips in these muffins, but I’ve also made them with blueberries, nuts, and with no additional add-ins at all. All good. The only thing that’s a for sure for me, is to make them as MINI muffins. For some reason, the texture turns out better this way. Enjoy!
Ingredients:
2 Bananas
2 Eggs
(about) 1/4 cup honey (could use maple syrup instead or a combo)
1 Cup Almond Butter (creamy or crunchy)
1 Tbs Almond Extract
1/2 tsp Baking Powder
1/3 bag of mini chocolate chips (or other add in)
Preheat oven to 400 degrees. Place mini muffin holders in a mini muffin pan. Put bananas, almond butter, eggs, honey, almond extract and baking powder in an electric blender, and blend completely (or use your regular mixer). Mix in chocolate chips by hand and pour into muffin cups. Bake for 12-15 minutes or until you think they are done. :)
They freeze well too!
Blessings,
Shanna