Healthier than flour and sugar recipes, these muffins are naturally sweet, filling, egg-free, and protein-rich. Kid-tested and approved.
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
Place almonds in a coffee grinder or food processor and grind into a meal.
Combine almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds in a large bowl. Blend with an electric mixer until smooth. Mix cinnamon, salt, baking powder, and allspice into the batter.
Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Per Serving: 165 calories; protein 3.4g; carbohydrates 14.9g; fat 11.1g; sodium 119.9mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.