Author Notes
Muffins. I grew up eating muffins every weekend. My dad would make the best muffins (out of a box, my favorite were the Duncan Hines Deluxe Blueberry Muffin… which they still make a version of, but sadly I can no longer eat! ). We would enjoy them with eggs and bacon; it was the highlight of the weekend. So, it comes as no surprise that my kids love muffins too. I find that they are great weekday breakfast paired with fruit and yogurt if you make them with simple healthful ingredients. We can save the super fun treats for the weekends like my parents did. These also freeze well so you can make them ahead and pull out of the freezer in the AM.
Always on the hunt for a new recipe to try, I made The Minimalist Baker’s awesome Banana Almond Meal Muffins and they were a hit. I used that recipe as the starting point for these muffins. I shortened up the steps because who doesn’t love a recipe all made in the food processor with a few presses of the button? I also went heavy on the chocolate. Who isn’t excited about chocolate? —Caroline Constantine Rosen
Ingredients
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1 cup
Raw Almonds
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heaping 1/2 cups
Gluten Free Rolled Oats
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2
eggs
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2
Really Ripe Bananas
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4-5 tablespoons
Real Maple Syrup (more or less depending on how sweet you want your muffins)
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3 tablespoons
Milk (I use 2% but you could use non dairy)
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2 tablespoons
Dark Cocoa Powder
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1 teaspoon
Pure Vanilla Extract
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1 teaspoon
Baking Powder
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1/2 teaspoon
Cinnamon
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1/2 cup
Mini Chocolate Chips plus more for tops
Directions
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Preheat oven to 350 Degrees.
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Add the almonds to the bowl of a food processor and grind until you get a coarse meal.
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Next add the oats and pulse a few times to incorporate. The almonds and the oats will be your “flour”.
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Then add the rest of the ingredients except the chocolate chips. Process until combined and smooth.
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Add mini chocolate chips and pulse only 3 times to mix in, you don’t want to break them up too much.
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Prepare a muffin tin with liners or grease well. I like the coconut oil spray from Trader Joe’s if I don’t have liners.
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Using a 1/4 cup measuring cup fill the lined or greased muffin tins. Then top with extra mini chips if desired.
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Bake for 25 minutes and test to see if toothpick comes out clean. If not put back in for 2 minute increments until the toothpick comes out clean.
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Allow to cool completely before storing. I store these in an airtight container on the counter or pop then into the freezer in a ziplock!
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Enjoy!
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