Ingredients
Directions 13 steps | 30 Minutes
Measure and prep all ingredients. Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.
Make the flax egg. Whisk the ground flax and water together in a small bowl. Let it sit for 10-15 minutes, until thickened.
While the flax eggs thicken, prepare the batter. In the bowl of a stand mixer or a food processor, add the ripe bananas, applesauce and maple syrup.
Blend to combine.
Add the almond meal, oat flour, baking powder, cinnamon and salt.
Blend to combine, scraping down the sides of the bowl as needed.
Add the flax egg and blend to combine.
Fill each muffin cup about ⅔ full with the batter.
Sprinkle the rolled oats on top.
Top each muffin with one banana slice and brush with lemon juice to prevent browning.
Bake for about 14-16 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container in the refrigerator.
Drizzle with almond butter before serving and enjoy!
Notes:
The sweetness of your almond flour banana muffins will vary depending on the sweetness of your bananas. If your bananas are overripe, then use only 2 tablespoons of maple syrup. If your bananas are just ripe, use 3 tablespoons of maple syrup.
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