I have been a snack monster recently. I eat small meals and eat snacks in between. I noticed that if I start my day with high protein foods, I can better control the hunger pangs that I get all day long.
Before pregnancy, on days that I was very rushed, I can survive on black coffee with a slice of toast and banana on the go. I consider that a light breakfast and I usually would eat a heavier lunch to make up for it.
But now, eating toast feels like eating air in my current state. What I mean is, it doesn’t fill me up and I need a more dense breakfast to satisfy me.
I baked these muffins made with almond flour as my grab and go breakfast for the week. I usually grab one muffin, boiled eggs and a fruit on my way out to work.
I waited for these bananas to get their brown spots and found them perfectly ripe for muffin baking,
Almond flour has become a pantry staples for me now for a few years. I love using it for dinner recipes like our favorite eggplant parmesan, but I’ve also used it baking muffins and cookies.
I like variety and I like experimenting, so switching it up between almond flour or wheat flour is fun. I have both kinds of almond flour, the blanched almond flour (I like Honeyville brand) and almond meal (Trader Joe’s kind is a good value).
These muffins have no added sugar, all the sweetness comes from the fruit and I love it just the way they are.
Banana Blueberry Muffins with Almond Flour
(recipe from The Gluten-Free Almond Flour cookbook)
- 3 cups blanched almond flour
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons baking soda
- 2 tablespoons grapeseed oil
- 3 large eggs
- 2 cups (4 to 5) mashed very ripe bananas
- 1 cup frozen blueberries
– Preheat oven to 350F. Line 12 muffins cups with paper liners
– In a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the grapeseed oil and eggs.
– Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then carefully fold in the blueberries (you don’t want a purple batter). Spoon the batter into the lined muffin cups.
– Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve or store in the refrigerator.
Here are some snapshots during the prep process.