Chocolate Banana Flax Almond Meal Muffins

Wish you all a very happy and fun filled New Year! I know I have been missing from the blog for sometime and keep saying I will be regular, but life got little busy and blogging took a back-step. With things settled down, I hope to blog regularly 😊 I’m starting this New Year with a healthy muffin recipe which I baked as part of the Bread Bakers. Our host Pavani of Cook’s Hideout asked us to bake a healthy bread with or without yeast which can be using whole grains, no sugar, gluten-free etc.

I found this delicious and healthy muffin recipe in Ambitious Kitchen. This muffin is made with almond meal and flax seed meal and the good thing is there is no sugar, no butter and just 1 tablespoon of oil. I did little tweak and added some cacao powder and maple syrup as my bananas were not that sweet. The muffins were less sweeter, but the chocolate chunks added that extra sweetness. I used dark chocolate bar, but you can use one with less cocoa. Whether you are following a healthy diet or not, try these moist and soft muffins. I’m sure you and even kids will love it!

Chocolate Banana Flax Almond Meal Muffins

Print Pin Recipe

Servings 10 muffins

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Ingredients

• 1 ¾ cup almond meal
• ¼ cup flaxseed meal
• 1 tbsp cacao powder
• 1 tsp baking soda
• ⅛ tsp salt
• 2 medium ripe bananas mashed
• 1 egg
• 1 tbsp olive oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 4 tbsp pure maple syrup
• 2 tbsp milk milk
• 70 gram dark chocolate bar roughly chopped

Instructions

• Preheat the oven to 180 C | 350 F. Line a muffin pan with paper liners.
• In a mixing bowl, add almond meal, flax, flaxseed meal, cacao powder, baking soda and salt and whisk well.
• In a large mixing bowl, beat the egg and add mashed banana, maple syrup, oil, vinegar and milk. Mix until smooth and creamy.
• Add the almond meal mixture and mix until just combine. Fold in the dark chocolate chunks, leaving few aside to sprinkle on top.
• Scoop the muffins batter into the paper cups and sprinkle the remaining chocolate chunks.
• Bake for 20-23 minutes or until toothpick comes out clean. Cool on a wire rack.

Notes

• Cacao powder is optional. You can substitute with cocoa powder.
• Maple syrup is optional. My bananas were not that sweet so I added maple syrup.
• Original recipe calls for apple cider vinegar.

Course: Breakfast

Cuisine: American

Breads with Natural Sweeteners

• Amaranth Flatbread from Mayuri’s Jikoni
• Beet Rye Bread from What Smells So Good?
• Blueberry Almond Bread from Cindy’s Recipes and Writings
• Brain Booster Pancakes from A Day in the Life on the Farm
• Chocolate Banana Flax Almond Meal Muffins from Spill the Spices
• Grain-free Nutty Carrot Flatbread from A Baker’s House
• Healthier Applesauce Spice Bread from Hezzi-D’s Books and Cooks
• Healthy Whole Grain Bread from The Bread She Bakes
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• Honey Oatmeal Bread from Food Lust People Love
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• Whole Wheat Brioche Buns from Gayathri’s Cook Spot
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• Whole Wheat White Bean Bread from Cooks Hideout