Early this morning as my baby slept, I was craving something warm to eat for breakfast along with my coffee. Now that winter is here (20 degree mornings here in Maine!), I constantly want warm and hearty everything. Since Emilia could have woken up at any moment, I needed something really quick and easy to throw together with minimal clean up. The recipe I’m sharing for these banana almond muffins is exactly what I needed. It’s healthy, quick, easy, and all the ingredients are prepared in one bowl (my favorite way to bake!). All the praise goes to the amazing Minimalist Baker who created this recipe. I use her recipes for anything that I bake because the ingredients are simple and healthy and the instructions are simple. I have to admit, baking is not one of my strengths, but every recipe I’ve tried from the Minimalist Baker has been successful!
I love muffins, but they’re usually carb heavy and sugar-laden. These muffins offer a healthier approach, while tasting perfectly sweet with natural sugars from the banana, vanilla extract, and maple syrup. Most of these ingredients could already be in your pantry!
These muffins are vegan and gluten-free, but you can use eggs if you aren’t vegan. I’m not vegan so I used eggs in my muffins. I also did not have any oat flour, so I decided to improvise and substitute with Bob’s Red Mill Gluten Free Oats instead. To my surprise, they worked well and held the muffins together nicely. I used this amazing Farberware Nonstick Muffin Pan so that the muffins would not stick to the pan, which makes for an easier clean up!
Before you try this recipe, here is my number one tip for serving them. Slather them in nut butter! I prefer almond butter and my husband prefers peanut butter, but you can use whichever nut butter your taste buds love. Coconut oil also tastes delicious slathered on top! Both choices are super healthy 🙂