Almond Meal Banana Muffins w/ Chocolate Center
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
9 oz Sliced Almonds1/2 tsp Baking Powder2 Eggs3 oz Granulated Sugar1/2 tsp Ground Cinnamon3 Bananas (approx. 1/2 lb.) + extra slices for toppingDash of Course Sea Salt2 tbsp Unsweetened Cocoa Powder
Preheat oven to 300F. Grease baking pan of choice (either an 8-9 inch fluted flan tin, a bread dish or muffin tin) and dust with flour OR lightly moisten baking paper and line tin.
Whizz 9 oz almonds and baking powder in food processor until finely ground, but be careful not to go too far or you’ll end up with almond butter. Set aside in bowl.
Whizz eggs, sugar, bananas and cinnamon for about 5 minutes or until pale and really fluffy. Pour over almond meal and stir through.
If adding cocoa powder, place 1/3 of batter into separate bowl and stir in 2 tbs of unsweetened cocoa powder. To create the chocolaty center, first pour 1/2 your original batter into baking tin, then do your dollop of cocoa batter and then pour remaining original batter to cover cocoa. Top with thinly sliced bananas and almonds. Bake about 40-45 minutes for bread and 30-35 minutes for muffins (or until top is browned and skewer comes out clean). You just don’t want to overcook in the oven because they’ll continue to cook a little as they cool. Sprinkle on sea salt immediately after removing from oven.
Serving Size: 1 Muffin
Number of Servings: 12
Recipe submitted by SparkPeople user NATALIELISA13.
Whizz 9 oz almonds and baking powder in food processor until finely ground, but be careful not to go too far or you’ll end up with almond butter. Set aside in bowl.
Whizz eggs, sugar, bananas and cinnamon for about 5 minutes or until pale and really fluffy. Pour over almond meal and stir through.
If adding cocoa powder, place 1/3 of batter into separate bowl and stir in 2 tbs of unsweetened cocoa powder. To create the chocolaty center, first pour 1/2 your original batter into baking tin, then do your dollop of cocoa batter and then pour remaining original batter to cover cocoa. Top with thinly sliced bananas and almonds. Bake about 40-45 minutes for bread and 30-35 minutes for muffins (or until top is browned and skewer comes out clean). You just don’t want to overcook in the oven because they’ll continue to cook a little as they cool. Sprinkle on sea salt immediately after removing from oven.
Serving Size: 1 Muffin
Number of Servings: 12
Recipe submitted by SparkPeople user NATALIELISA13.
Nutritional Info Amount Per Serving
- Calories: 120.3
- Total Fat: 6.6 g
- Cholesterol: 27.1 mg
- Sodium: 46.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.3 g
- Protein: 3.5 g
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