Recently, a client brought by a lovely treat for me – a home made muffin! She followed the Carrot Banana Muffin recipe from the Paleo Plan. It was quite delicious but when I went to make a batch at home I didn’t quite have everything I needed. Never fear! Experimenting in the kitchen is one of my most favorite past times.
This recipe is a different version of the Paleo muffin – using Almond Meal as the base. It happens to be gluten free. This is a low-carb muffin compared to most traditional muffins. It actually fulfills more of your healthy fat needs than carbohydrate needs. You know me, and know that I’m not pushing Paleo (or any fad diet- ever), including a low-carb diet. However, I am a huge fan of getting adequate healthy fats in daily so this is a perfect addition to your breakfast or any snack. Make a big batch and freeze for later! The recipe makes exactly 12 regular size muffins.
Here’s the nutrition facts if you’re curious: Per muffin: 200 calories, 10 g unsaturated fat, 4 g sat fat (primarily from the coconut oil) 11 g carbohydrate, 7.5 g protein, 3.5 g fiber, 4 g sugar.
2 cups almond meal (w/ skin)
4 Tbsp ground flax
5 tsp baking powder
3/4 tsp salt
1 Tbsp cinnamon
1 tsp nutmeg
2.5 medium bananas, ripe, mashed
3 Tbsp coconut oil, melted
1 scoop vanilla whey protein powder (I used Designer Whey)
1 tsp apple cider vinegar
1/4 cup nonfat, plain, Greek yogurt
3/4 cup frozen mixed berries
1. Preheat oven to 350 F
2. In a small bowl, combine almond meal, baking powder, salt, cinnamon, nutmeg
3. In a large bowl combine mashed banana, eggs, vinegar, oil, and yogurt
3. Add half the dry almond mix into the wet ingredients. Mix only until just combined, add other half of dry mix until evenly combined.
4. Fold in frozen berries
6. Lightly spray muffin tin with canola cooking spray to avoid muffins sticking to pan.
7. Bake at 350 degrees for 20-25 minutes (check at 20 min)
ENJOY with fruit salad and some yogurt for a complete meal.