Good morning, friends! I hope you all had a wonderful weekend.
In the zone.
I didn’t even let the rain get me down!
Mine was a perfect little fall weekend – date night at home with Big Guy, tailgating, a Pirate win and more delicious eats. On Sunday we celebrated a friends 30th birthday with a mimosa brunch. And now it’s Monday. But it’s going to be a great week. I just know it.
On Friday, I did a little baking for the tailgate the next morning. I knew I was going to make the best sausage balls ever for the guys but I wanted some muffins. Healthier muffins. I had a few brown bananas that needed to be used so I searched and found a Banana Almond Meal Muffin recipe. I was unsure of how they might turn out as I usually don’t do a lot of gluten-free baking (oat flour and almond meal were used).
But one bite and I knew I had found my new favorite muffin recipe. They seriously tasted like the banana bread I grew up loving and eating during Christmastime.
I see these becoming a staple in our house. The ingredient list is rather simple – no funny ingredients and no added white sugar.
Mashed brown bananas provide lots of sweetness so you only need a small amount of added sugar. I went with maple syrup (you could used honey or agave). You could also make these muffins vegan by using flax eggs. I used regular ole chicken eggs. The almond meal gives these muffins some texture and a nutty flavor that is so delicious.
I enjoy the muffins alone or with a little bit of peanut butter spread on top.
A perfect snack or breakfast option that fast, delicious and healthy.