Banana Almond Flaxmeal Mini Muffins

 
banana-almond-flaxmeal-muffins

Craving an easy, yummy baking project that’s grain free and very low in added sugars?       

When they’re hot out of the oven they’re like pudding in the middle (I thought they were a fail at first). Once cooled to room temp they set up nicely.

Store in an airtight container in the fridge (they’re even better on day 2 and 3!). They’ll keep for days and freeze well too. 

Ingredients:

  • 1/2 cup brown flax meal

  • 1/2 cup almond flour

  • scant 1/2 t sea salt

  • 1 t baking soda

  • 3 smallish ripe bananas

  • 3 large eggs

  • 1 T maple syrup

Instructions:

350F Oven 

Mix dry ingredients in a mixing bowl.

In another bowl mash the bananas, add eggs and maple, mix well.

Mix dry and wet together, then bake in oiled or lined mini muffin tin for about 15 minutes.

Baking time will vary slightly depending on your oven. 

If you don’t use liners ( I usually don’t) just make sure you let them cool completely before removing from the muffin tin. Use a small sharp knife to gently loosen around the edge of each muffin until they come loose.

 
Susan Garthgf banana muffins, grain free muffin recipe, almond flour muffin recipe, flax meal muffin recipe, flax seed muffin recipeComment