Confession time. I am slightly obsessed with creating anti-inflammatory (health giving), “I can eat this”, delicious food, and these sweet, crunchy muffins happen to fit the bill. I hope you'll try them!
These muffins are free of gluten, dairy, and processed sugar; each muffin contains only about 4 grams of sugar from the bananas. The flax seeds, chia seeds, and coconut flour make these high in fiber and omega 3 fatty acids. Eggs, almond butter, and chia seeds make these a good source of protein. They freeze well so you can grab one or two as needed; great for on the go snacking. Road trip coming up? These are perfect!
Makes 12 muffins
Preheat oven to 350 degrees.
2 flax eggs: see below
4 bananas, mashed
1/2 cup almond butter
4 tablespoons coconut oil, melted
1/2 cup coconut flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon sea salt
1 tablespoon chia seeds or more
salted/roasted sunflower seeds to sprinkle on top
Flax eggs: mix 1 tablespoon ground flax seeds with 3 tablespoons warm water. This equals 1 “egg” so do this twice. Let this mixture sit for about 5 minutes to thicken before adding it your other ingredients. Flax eggs provide the same consistency as eggs in recipes while providing a nutty taste and texture. If you don’t consume eggs this is a terrific replacement. I like to use a combination of both.
Make the flax eggs first and set aside for several minutes so they can thicken up. Beat the eggs and mix with the bananas, almond butter, and coconut oil. Mix in the flax eggs. Next, add in the coconut flour, cinnamon, baking soda, baking powder, vanilla, salt, and chia seeds. Fill muffin tin liners 3/4 full and sprinkle tops with sunflower seeds.
Bake for 30-35 minutes, the tops should be golden brown.
I think I need to get one out of the freezer right now! Enjoy all!