It seems like every Friday, I have bananas that are starting to turn black from sitting out all week. My kids love bananas, but there always seems to be a few that don’t get eaten during the week. Last week, I decided to make up some banana bread (my family’s favorite), but with a healthier twist! I’m avoid flour completely (see my 40+ lbs weight loss journey!) and I’m trying to keep it out of my family’s diet as much as possible. I tried to make my favorite banana bread with almond flour instead of regular flour. The recipe turned out pretty well but it was a little too moist for my liking. My kids gobbled it up though… in fact it was GONE within a 2 days!
I decided to try the recipe again today but with a few tweaks. I added a bit more spice and made them into muffins instead. I was hoping as muffins, they might last a little longer around here and help the kids limit their portions better. No only did they cook much faster, but they were perfect! They had the perfect blend of banana and cinnamon and still moist by fluffy. Best of all, it’s gluten-free, grain-free and can easily be made dairy free and made with honey instead of white sugar!
My kids are going to be thrilled with their tasty after-school snack when they get home today! Give these a try with your family too. Tasty snacks don’t have to be bad for you!
Flourless Banana Nut Muffins
2 – 1/2 cups of almond meal/flour
1 tsp baking soda
3 tsp ground cinnamon
1 tsp ground nutmeg
1 pinch sea salt
2 tsp real vanilla extract
1/4 cups whole milk greek yogurt (or 1/4 cup melted coconut oil for a dairy-free version)
2 mashed ripe bananas
3 free-range eggs
1/2 cups honey (or substitute with 1-2 tsp liquid stevia (I like Sweet Leaf Stevia) for a no-sugar option + add some water to replace the moisture the honey would have given)
1/4 – 1/2 cups chopped pecans (or nut of choice)
Heat oven to 375 F degrees.
Mix all dry ingredients (almond flour through salt) into a mixing bowl and set aside. In another bowl or stand mixer, mash up your bananas. Then add all wet ingredients (vanilla through honey) and mix until blended. Don’t overmix! Add nuts if you’d like.
Place muffins in the oven and bake for 25 minutes. They should be lightly browned and when you insert a toothpick, it should come out clean.
Eat warm or cool them and store in a baggie or covered container. These can be frozen too and enjoyed as needed. Enjoy!
Do you have other ways to use up overripe bananas? Share with us in the comments below!
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