Banana Walnut Almond Meal Muffins
- 2 eggs
- 2 ripe bananas
- 3 Tbsp agave nectar
- 2 Tbsp maple syrup
- 3 Tbsp fresh almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup almond meal (left over from making almond milk)
- ½ cup oat flour (grind up oats in a bullet or food processor)
- ½ cup raw walnuts
Preheat oven to 350 degrees F and grease 8 cups of a muffin pan
In a medium bowl, mix eggs. Add bananas and mash. Add agave, maple syrup, baking powder, vanilla, almond milk and mix. Add almond meal, oat flour and walnuts and mix. Taste to see if it is sweetened to your liking. Add more sweetener if desired. Bake for 30 minutes or until a toothpick inserted in to the center comes out clean and they become firm to the touch with a little bounce. Remove and let rest in pan for 5 minutes. Let cool on cooling rack.
The reason it turns out so well with the oat flour is because it made by grinding up the oats since the oats are not fully a flour. You could try making a “flour” with coconut flakes. Put some in a blender and grind them up?
It would be an experiment, I’m not quite sure how it might turn out but it might make it less gooey! Let me know how it goes if you try it.
No I haven’t used coconut flour. I didn’t know how much less flour to use because of it being so absorbent.
I am glad you enjoy this recipe!
Hm, have you tried coconut flour?
This has been one of our favorite recipes to use up almond pulp, but now that we eat Paleo I can’t get it to turn out right. I tried using Bob’s Mill Paleo Flour in place of the oat flour, but they turn out too moist and raw like. What would be a better flour combination to use?