My compromise? Banana-almond-blueberry (BAB) muffins. The muffins are loaded with nutrients, such as protein and antioxidants - what more could you ask for?
These muffins are everything you can ask for in a muffin. Deliciously easy so anyone can make it. Simple and quick enough for anyone to eat it within 30 minutes of prep.
This recipe contains the backbone of a regular muffin recipe, but relies on the brown rice flour/millet flour for an extra bite to the muffin. These muffins have some extra oomph to them.Sometimes muffins are way too soft that it's similar to eating white bread - you get the soft bread mixture stuck on the roof of your mouth and have to spend a couple minutes using your tongue to pry it off.
Feel free to modify what you want. At the last minute, I decided to add blueberries and just sprinkled them on top. This method allows for each muffin to get a good amount of blueberries, and gave me the added bonus for seeing blue streaks inside my muffins from the exploded blueberries.
Ingredients (makes 9 muffins in a 12-tin tray) inspired by this awesome blog:
- 1/2 cup brown rice flour
- 1/2 cup millet flour
- 1 egg
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup of spreadable butter
- 1/2 cup of brown sugar
- 1 tsp vanilla
- 1 ripened banana
- 1/4 cup of almond milk
- 1/4 cup of almonds, chopped
- blueberries (enough for putting 3-4 blueberries on each muffin)
1. Preheat oven to 325 deg F
2. Mix together flour, baking soda, salt, sugar and butter
3. Add in eggs, mashed banana and vanilla. Then add in almond milk and mix thoroughly
4. Add in almonds and if desired, any berries or dried fruit
5. Grease muffin pans and evenly distribute batter across muffins (for this amount, I had enough for 9 muffins).
6. Top off with fruit if haven't done so already
7. Bake for 18 minutes or until done
8. Take off muffin tray and enjoy!
Until next time, happy eating everyone!