Banana Chocolate Almond Muffins
2 medium bananas, mashed (about 1 cup)
1/2 cup packed almond puree*
1/2 cup packed brown sugar
1/4 cup canola oil
1/2 cup water
2 tsp. vanilla
1 1/3 cups brown rice flour
2/3 cups tapioca starch
2 tsp. xanthan gum
1/2 tsp. salt
1 Tbsp. baking powder
1/2 cup chocolate chips
*This is the almond mash leftover after making and straining almond milk.
Preheat oven to 350F and line a 12-cup muffin tin with liners. Mix together the banana mash, almond puree, oil, water, brown sugar, and vanilla. In a separate bowl, whisk together the flour, starch, xanthan gum, salt, and baking powder. Carefully stir about 1/3 of the flour mixture into the banana mixture. Then add another 1/3 of the flour and stir. Finally add the last of the flour and stir. Fold in the chocolate chips.
Spoon the batter into muffin tin liners- I like to fill these pretty full for 12 big muffins. But if you like little muffins, you'd probably get about 16 of them. Bake for 20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from pan to cool.
3 comments:
Thanks for the idea! I've always wondered what I should do with the almond muck. :)
amazing! those look just perfect. i've never made almond milk (or had it, either), but it always sounds so yummy. still, i am most enticed by those muffins.
Yummy! Those look so good!
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