I’m finally back to my kitchen after quite a long and hectic break. To compensate for this long absence of mine I decide to bake something nice, something that will guarantee a great and relaxed Sunday breakfast! So here we go – banana, oat, almond easy peasy, healthy, gluten free, refined sugars free, fluffy and delicious muffins. This recipe, as most of the things that I cook, is very simple and very easily adjustable to your current mood, craving or to what you’ve got in stock 😉
Few words on my long absence. As of 2nd of January, I am officially employed and am making my way in the big world of business. This means that it became tricky to find time for blogging and especially for taking pictures (i.e. daylight is a HUGE issue here in Hamburg). But I’ll do my best!
So when I woke up this Sunday morning and saw the sunshine (yeeiiii) I just could not miss this perfect opportunity to create smth for my blog and for our perfect and healthy Sunday breakfast!
I think I’ve already mentioned this before, I’m a ‘sweet brekkie’ type of person. Scones, coffeecake, pancakes, banana bread… you name it – these are my guys. Among the huge variety of baked goods, muffins are my champions. It’s a bit of a disappointment that Germany doesn’t offer such a selection of muffins as the USA does. I mean, don’t get me wrong, Germany has other things to be proud of. But honestly, where are the amazing lemon poppyseed, cranberry orange, banana, carrot, cherry-white chocolate muffins? Where are they???
One thing is certain, this recipe of muffins is just the beginning of a series! It’s also a bit of experiment because I never baked flourless muffins before. Honestly, I was a bit worried about the outcome. I was afraid that the dough would not rise, that the taste texture will miss fluffiness. Good news my fears did not realize, not for a second! The combination of oatmeal flour and almond meal worked just as good as normal flour – but only BETTER! it gave an amazing texture to the muffins and made them gluten free 🙂 and as I said, the recipe is totally flexible. Feel free to add any sort of dried fruits or berries, nuts, chocolate or coconut chips.
- 1 1/2 cup of oats (1 cup blended to a flour, ½ left as it is)
- 1/2 cup of almond meal
- 2 eggs
- 1 ripe banana
- 2/3 cup of yogurt (I used 3,8%)
- 2 tablespoons of melted butter
- 4 tablespoons maple syrup
- 1/2 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 1 teaspoon of backing powder
- Additional: chocolate chips, dried cranberries, chopped walnuts
- Preheat the oven to 175°C/ 350°F. Line the muffin form with muffin paper cups.
- Combine the mashed banana with yogurt, butter, maple syrup and vanilla extract.
- Whisk the eggs with salt and add to the banana mixture.
- Add oats, oat and almond flour and mix with a large spoon, just until combined. Add any additional things, like chocolate chips, cranberries, nuts or anything else you’d like to add.
- Fill the muffin forms with the batter (about 2/3 full). Bake for 35-40 minutes or until a toothpick inserted into a muffin comes out clean.