There was a small victory in my backyard last night.
You know how there are things in life that you can get by without doing for a while and it’s like you never stopped? Like riding a bike — I’m pretty sure I only hop on my bike once or twice a summer (that’s horrible), but every time I do, it’s like I’ve been riding my bike every day of my life. Or driving — while it might seem weird to drive after you’ve been on vacation for a week. You get home, you hop in the car, and it all comes back to you instantaneously.
Many things in life though, you have to practice to be good at it. Running, for example. I had to run for almost three years before I considered myself a “runner”. Ooooorrr using my DSLR. I’ve been lazy for the last few months when it comes to making recipes and taking pictures, and boy did it show last night when I was trying to maneuver my way around in manual mode. It’s just that Instagram is 1000x more fun to use and the different filters make you look like you’re an awesome photographer even when you’re not.It’s the best. But I did it, and I need to start practicing again. I’m going to put it on my to do list for the summer.
I was nervous about making these muffins — mainly because I’ve never cooked with just almond flour before. I prayed to God they would not turn out like hard rocks, but somehow they magically cooked into the most moist (ew, I know) muffins I have ever tasted in my life. Don’t be afraid that they’re darker in color — I swear they are not burnt. I am pretty sure almond flour just cooks darker. Another piece of good news is that these babies freeze well. I ate two right out of the oven, and then to save myself, I froze the rest of the batch and have been defrosting them one at a time for the past few weeks. (side note: yes, it has taken me weeks to share this recipe with you — I’m sorry).
Almond Flour Banana Blueberry Muffins
inspired by The Gluten-free Almond Flour Cookbook
Makes 10-12 muffins (depending on size)
Ingredients
2.5 cups almond flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
2 eggs**
3 tbsp. unsweetened applesauce
1 tbsp. agave nectar
2 overly ripe large bananas
1 tsp. vanilla
2 tbsp. chia seeds
1/2 cup blueberries
Directions
1. In a large bowl, mix together the almond flour, salt, baking soda, cinnamon, and chia seeds.
2. In another smaller bowl, whisk together the eggs, applesauce, agave nectar, and vanilla. After whisking those ingredients together, pour the wet ingredients into the dry .ingredients — stir until smooth.
3. In another bowl (i just used the same bowl I used to whisk together the wet ingredients so I wouldn’t dirty up another bowl), mash the bananas and stir them into the batter.
4. Gently fold the blueberries into the batter and evenly distribute the batter into a greased muffin tin.
5. Bake in a 350 degree preheated oven for 30-35 minutes, or until a toothpick comes out clean.
**I have not tried a vegan version of this, so I am not sure how flax eggs would work
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