I tried these muffins last week and they didn’t rise properly, as I opened the oven door too early or so I thought. After another test batch, I’ve realized that almond meal doesn’t allow muffins to rise and stay risen once they’re out of the oven. So these are not your typical 3inches tall muffins. They are however really tasty and full of goodness.
I’ve made them with half wholemeal flour and half almond meal/flour for an extra boost of calcium and healthy fat. Plus the almond meal gives these muffins a lovely texture. I used apple sauce rather than pure maple syrup for these, but you could use any sweetener you like. All the fruit makes them quite naturally sweet anyway.
This recipe made 12 regular sized muffins and 2 extra large ones. You might want to make them smaller and use 2 trays.
My 2.5 yr old loves to help me make muffins. He loves putting the cases in the tin, mixing, pouring and licking the bowl of course!
They freeze and defrost really well and they’re perfect for the lunchboxes and finger food for babies. They last a week in an air tight container in the fridge.
1 cup wholemeal flour
1 cup almond meal
2 tablespoons apple sauce
2 overripe bananas mashed
1.5 cup unsweetened plant milk (I used rice milk today)
1 tsp baking powder
1tsp baking soda
1 tsp vanilla essence
1 cup frozen blueberries
1 flax egg
1. Prepare your flax egg and set it in the fridge
2. Mash your bananas
3. Add cinnamon, vanilla and apple sauce to the bananas and mix to combine
4. Add the flours, baking powder, baking soda and milk. Mix well to ensure all flours are combined
5. Add the blueberries and mix
6. Spoon into muffin cases and put on the top rack of the oven on 180° celcius. Cook for 25 minutes or until a skewer comes out dry.