Banana Muffins

by jilldahan on June 30, 2013

Banana Muffins

 Ever wondered what to do with those old blackened bananas lurking in the corner of your kitchen? Did you think the only way to use them was to disguise them in smoothies? Well, this recipe will not only rid your kitchen of those ugly gems, it will  have you stuffing perfectly good bananas in paper bags with apples, just to speed along the blackening process. The original recipe had been one of our favorites for over 15 years so when I made some changes, I didnt want to compromise the fab flavor they loved. What I found was that by swapping the butter for oil, the brown sugar for the dates, and the almond and oat flour for the white flour, not only did I increase the protein, vitamins, and minerals and lower the sugar content, I actually made them taste better!

So, grab an old banana or three and whip this up for breakfast, a snack, or even a nutritious dessert.


Banana Muffins

[Makes 12]
1 cup (4 oz) (115g) old fashioned oats
1 cup (4 oz) (115g) blanched almond flour*
1 tsp baking powder
3 very ripe bananas
½ cup (4 oz) (115g) plain Greek yogurt
2 tsp vanilla bean paste
1⁄3 cup (2½ oz) (75g) extra virgin coconut oil
2 large eggs
3 pitted dates
dark chocolate mini chunks (optional)



Place oats in blender; blend on high until flour-like consistency. Transfer to mixing bowl and add baking powder and almond flour.  Then blend bananas, yogurt, vanilla, oil, eggs and dates until smooth. Mix liquid ingredients with dry and stir in chocolate if using. Spoon mixture into a prepared muffin tins. (Fill any empty muffin cups halfway with water to ensure even baking.)

Bake at 375ºF (190ºC) for about 18-20 minutes, until lightly browned on top and toothpick comes out with just crumbs.

*To make your own almond flour, simply grind about ¾ cup of whole blanched almonds in a blender to make 1 cup almond flour.


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