Chocolate Almond Muffins
Gluten free mini muffins made with our blanched almond butter for a naturally sweet treat without refined sugar. Made with oat flour and mashed bananas.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24 mini muffins
Ingredients
- 3 bananas
- 2 tablespoons of flax meal
- ¼ cup of Once Again Blanched Almond Butter
- 2 tablespoons of cacao powder
- 2 teaspoons of baking powder
- ½ teaspoon of baking soda
- 1 ¾ cup of oat flour
- ¼ cup of coconut oil
Instructions
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In medium sized bowl, mash bananas, and then using a hand mixer, beat them until creamy.
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Add in flax meal, stir, and let the mixture stand for about five minutes.
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Add in coconut oil, cacao powder, baking soda, baking powder and mix on low setting. Slowly add in oat flour, while mixing with a large spoon or spatula until well combined.
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Also, avoid overmixing for a lighter and fluffy muffin. A silicone mini muffin pan is ideal for this recipe; or prepare a standard pan with coconut or other anti-stick spray. Fill twenty-four mini-muffins about three quarters full and place them into an oven preheated to 350 degrees Fahrenheit for about thirty minutes.
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Insert a toothpick into muffins to check if done. Allow them to cool before removing from pan, and store muffins in an airtight container for up to four days.