My friend Annette does a weekly recipe linkup and this week she featured some Banana Apple Bran Muffins. Her pictures looked so yummy! I just had to try them but since they featured bran and included wheat flour, I obviously had to sub some things out.
So, what did I do? Simply left out the bran and wheat flours and subbed in almond flour in the same amount. I felt I would probably have to add additional dry ingredients (and was planning to add some ground flax seed and/or coconut flour). I ended up deciding against that after it was all mixed. I also put in more cinnamon (about 3 tsp) and did not measure the nutmeg since we use fresh and grate it into the bowl directly. I left out the sugar altogether and used one banana, since that was all we had. It made six tiny ones and six large ones. The large ones I baked in parchment paper liners and the small ones I just sprayed the muffin tin. Either way seemed to work just as well as the other.
I loved these. Tasty and yet healthy and will stick with me for a while. Another bonus? The girls who tried them enjoyed them also. Wheat free and the girls don’t always go together so them liking these is a definite win!
So my final recipe looks like this:
1 1/2 C oats (I used one minute oats and did not grind them at all)
1 2/3 C almond flour
3 tsp baking powder
1 1/2 – 3 tsp cinnamon (as you like it)
1/2 tsp nutmeg
2 eggs, stirred up well
4 tsp water or oil
2/3 C milk
1 – 2 mashed banana(s)
1 large apple, grated with peel
Mix all dry ingredients together. Add the egg, water, and milk. Mix together well. Add the mashed banana and mix. Add the grated apple and mix well. Mixture will be very wet.
Add mixture to muffin tins that either are lined with parchment paper liners or have been well greased.
Bake in 350 oven for 20-25 minutes or until toothpick comes out clean.
Make 6-8 large muffins or 12 medium muffins.
Thanks, Annette, for such a yummy recipe!
Linking up with the recipe linkup on A Net In Time.