Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond butter
- 1/2 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, combine the almond butter, mashed bananas, milk, vegetable oil, egg, and vanilla extract. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Use a spoon or cookie scoop to divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 231
Fat: 12g
Saturated Fat: 1g
Cholesterol: 16mg
Sodium: 165mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 11g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with oat flour or whole wheat flour.
- Almond butter can be substituted with peanut butter or cashew butter.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add chocolate chips or chopped nuts to the batter for extra texture and flavor.
- Use different nut butters or fruit purees instead of almond butter and mashed bananas.
- Top the muffins with a streusel topping made from brown sugar, flour, and butter before baking.
Tips and Tricks:
- Make sure to use ripe bananas for the best flavor and texture.
- Do not overmix the batter, as this can result in tough muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- To freeze muffins, wrap them individually in plastic wrap and store them in a freezer-safe container for up to 3 months.
Storage Instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating Instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds, or until warmed through.
Presentation Ideas:
Arrange the muffins on a platter and dust them with powdered sugar or drizzle them with melted chocolate for a fancy presentation.
Garnishes:
Top the muffins with sliced bananas, chopped nuts, or a dollop of whipped cream for an extra special touch.
Pairings:
These muffins pair well with a cup of coffee or tea for breakfast or as a snack.
Suggested Side Dishes:
Serve these muffins with fresh fruit, yogurt, or a side of scrambled eggs for a complete breakfast.
Troubleshooting Advice:
- If the muffins are too dry, try adding a bit more mashed bananas or milk to the batter.
- If the muffins are too wet, try reducing the amount of mashed bananas or adding a bit more flour to the batter.
- If the muffins are not rising properly, make sure your baking powder and baking soda are fresh and not expired.
Food Safety Advice:
Make sure to wash your hands and all utensils and surfaces thoroughly before preparing this recipe. Store leftovers properly to prevent foodborne illness.
Food History:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern muffin as we know it today, however, is a quick bread that is leavened with baking powder and baking soda.
Flavor Profiles:
These almond butter banana muffins are sweet, nutty, and moist, with a hint of vanilla and a tender crumb.
Serving Suggestions:
Serve these muffins warm or at room temperature for breakfast, brunch, or as a snack.
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