Featured Recipe
Banana Almond Muffins
By Kate
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Almond flour and oat flour base, mashed banana for moisture and natural sweetness. Cinnamon rings in seasonal warmth, flaxseed helps bind and adds texture. Coconut oil keeps crumb tender. Dark chocolate chips offer bursts of deep bitterness contrasting the soft crumb. Baking shifts from high heat to moderate, locking in puff then finishing gently. Adapted for flexible pantry and robust structure. Perfect for a quick grab or breakfast on the run.
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Prep:
15 min
Cook:
22 min
Total:
37 min
Serves:
14 servings
muffins
breakfast
healthy snacks
Introduction
Mashed banana brings moisture and natural sugar, cuts grainy almond flour density — key for tender bite. Oat flour transformed structure; more chew, less crumbly. Flaxseed anchors crumbs, keeps them together. Coconut oil’s fat coats flours, promotes softness while brown chromatic notes deepen during bake. Dark chocolate chunks versus chips here — chunk size matters. Bite with surprise pockets, not uniform melt-away. Baking temp shift trick: high heat jumpstarts rise — don’t skip! Then lower temp prevents burning almond flour. Listen for crackle noise, peek for slight dome, smell roasted nuts and warm banana. Texture tactile test – gently press; springs back slowly.
Ingredients
About the ingredients
Substitute oat flour with spelt for nuttier flavor or gluten intolerance swap with finely ground sorghum but add extra flaxseed by tablespoon to bind lost structure. Eggs bind, so swap 3 large eggs with 1/3 cup silken tofu plus 1 tablespoon flaxseed meal for vegan option, expect denser crumb. Coconut oil can be swapped with melted unsalted butter for richer mouthfeel or neutral oil like avocado oil if avoiding coconut flavor. Mashed banana can be replaced by equal applesauce if you want less banana aroma; add small teaspoon extra vanilla to compensate. Dark chocolate can be replaced by cacao nibs for less sweetness or dried tart cherries to add chew and tart contrast.
Method
Prepare oven & tins
- Preheat oven to 435 degrees Fahrenheit. Use silicone liners or spray 12-cup muffin tin with baking spray; liners hold shape better, sprays speed release. Set aside.
- Combine almond flour, oat flour, flaxseed, baking powder, baking soda, cinnamon, salt in medium bowl. Whisk briefly to distribute leavening evenly — no clumps or uneven rise.
- In separate large bowl, whisk mashed banana, eggs, almond milk, melted coconut oil, vanilla until homogenous. Wins for consistent crumb and moisture distribution.
- Fold dry mixture into wet using spatula. Avoid overmixing — stops gluten development, keeps muffin crumb tender but stable. Then gently fold in chocolate chunks to scatter carefully without breaking pieces.
- Spoon batter evenly into liners, filling about 3/4 full for rise room. Scatter extra chocolate chips on top if bold on chocolate.
- Slide into hot oven, bake 7-9 minutes until edges start puffing, surface mattifies, and you hear a faint crackling. High heat jump-starts oven spring, tightens crust early for better rise.
- Lower oven to 345 degrees Fahrenheit. Continue baking 6-8 minutes until golden edges, slightly springy top, and toothpick test nearly clean with minimal crumbs sticking. Avoid overbake; almond flour burns easily.
- Rest muffins for 8 minutes outside oven to settle crumb and steam off excess moisture. Run thin knife along liner edges if sticking. Eats better warm but holds for 24 h in airtight container.
Dry mix
Wet mix
Combine
Divide & top
Bake phase one
Reduce heat & bake phase two
Cool
Technique Tips
Set your workspace: line or prepare pans first, saves fumbling when batter done. Whisk dry ingredients separately—helps prevent lumps and uneven rising caused by unevenly distributed baking soda or powder. In wet, whisking well integrates liquids with mashed banana; lumps mean uneven crumb and risk dry pockets. Fold dry into wet gently — aggressive stirring develops gluten in almond and oat flours, toughens muffins. Chocolate chips folded in last minimizes breakage and uneven melting. Fill liners evenly for consistent baking. Watch oven carefully: almond flour and coconut oil burn faster. Crackle sounds signal crust setting. Pull out immediately once top springs back lightly. Too dense? Try slightly less flour next time or beat batter a bit more for tiny air pockets. Rest muffins to finish steam cooking inside crumb before eating. Store leftovers airtight, reheat with damp paper towel in microwave for moisture restoration.
Chef's Notes
- 💡 Prep pans first. Line muffin tins with silicone liners; holds shape better. Or use baking spray for easy release. Set the space up.
- 💡 For dry mix, combine flours, baking powder, baking soda, cinnamon, and more. Whisk well—no lumps. Uneven rising causes issues.
- 💡 Wet mix needs banana mashed well. Eggs must blend nicely. Incorporate almond milk, oil, and vanilla smoothly. Prevent lumps for even bite.
- 💡 Combine gently. Fold dry into wet. Avoid overmixing; will toughen muffins. Add chocolate chunks last, keep pieces intact for a better experience.
- 💡 Monitor baking closely. First phase 435F—watch for crackling sounds. Golden edges, slight dome. Lower temp prevents burning; keep an eye.
- 💡 Rest muffins post-bake. Eight minutes cool time helps settle moisture. Use a knife if sticking. Enjoy warm. Store in airtight container.
- 💡 Need alternatives? Oat flour swaps nicely with spelt. Eggs can switch to silken tofu for a vegan take. Adjust texture as needed.
- 💡 Dark chocolate is tasty, can swap to cacao nibs for less sweetness. Prefer tart? Use dried cherries for a flavorful twist.
Kitchen Wisdom
What do I do if muffins feel too dense?
Less flour next time could help. Or beat batter a bit more—adds tiny air pockets.
Can I store these muffins for later?
Yes, airtight container works well. Just reheat with a damp paper towel to restore moisture.
How do I tell if they’re done?
Toothpick test; minimal crumbs sticking. Look for golden edges. Springiness—crust setting is key.
Can substitutions affect flavor?
Absolutely. Spelt gives nuttiness. Applesauce lowers banana aroma, adjust vanilla to compensate—experiment.
