(gluten free) banana muffins. With Dia de Reyes now past us, the Christmas marathon is officially over. And with it, the extra little (or not-so-little) treats. #tear
But going back to a full-on healthy routine need not mean depriving oneself of yummy treats, and these gluten (and dairy) free banana muffins fall right into that category.
Using almond flour, being dairy-free and throwing in some chia seeds, makes out of these muffins a great and healthy breakfast or snack. They are moist and flavourful, with the touch of cardamom highlighting the banana-ness of these little treats even more. And fear not, the cardamom will in no way overwhelm- it will only complement.
(gluten free) chia banana muffins
(adapted from elana’s pantry)
200 g (2 cups) almond flour
1 tsp ground cinnamon
1/4 tsp ground cardamom
1 tsp baking soda
pinch of fine sea salt
1 1/2 cups mashed (ultra) ripe bananas (about 3)
2 tsp vanilla extract
105 mL (7 TBS) agave nectar
60 mL (1/4 cup) grapeseed (or canola) oil
2 TBS chia seeds
Preheat oven to 180°C (350°F)
Place the almond flour, cinnamon, cardamom, baking soda and salt in a food processor and pulse a few times to thoroughly mix.
Add the mashed bananas, eggs, vanilla extract, agave nectar, grapeseed oil and chia seeds and pulse a few more times until all is well incorporated.
Spoon mixture unto 12 lined muffin tins and bake for 35-40 minutes, or until tops are golden brown and a toothpick comes out clean.
IMPORTANT NOTE: while I provide measurements in both grams and cups throughout my recipes, I tend to favour weighing the ingredients for greater precision. Measuring by cups depends on too many variables (starting with how you pour the flour) and can be imprecise. I therefore highly suggest following the metric measurements for best results.