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RECIPE: Banana Almond Muffins


  • 2 flax eggs – (or use 2 small eggs)
  • 2 medium ripe bananas
  • 3 Tbsp. agave nectar, maple syrup or honey
  • 3 Tbsp. unsweetened vanilla or plain almond milk
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 cup almond meal (ground from L'Orenta Whole Natural Almonds - (do not use almond flour or pre-ground store bought)
  • 1/2 cup + 2 Tbsp. oat flour (ground from Gluten-free oats)
  • Optional toppings: chopped nuts, rolled oats, crumb topping


  • Preheat oven to 350 degrees F and line a muffin pan with paper liners
  • In a large bowl, prepare flax egg by mixing flaxseed and water, let rest for a few minutes
  • Add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
  • Add almond meal and oat flour and stir once more. Taste, add more sweetener if desired
  • Bake for 25-34 minutes -  ready when toothpick inserted into center comes out clean
  • Remove and let rest in pan for 5 minutes.
  • Completely cool on a cooling rack. They can be tender when they're warm.
  • Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.

 Nutritional Information

  • Serving size: 1 muffin
  • Calories: 158
  • Fat: 7g
  • Carbohydrates: 21g
  • Sugar: 10g
  • Fiber: 3.7g
  • Protein: 4.5g


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