Feathery almond muffins
I am telling you, peeps, these almond muffins are as light as feathers! Maybe that’s why, whenever I make them and share them with friends, they’ve been having such a great success. I mean, REALLY REALLY great succes. So, although the recipe is only slightly adapted from Made by Danica, I really have to post it, sort of as a bookmark to myself and to share with most appreciating friends.
For about 5-6 small muffins, you will need:
- 120 almond powder
- 1 small banana
- 1 tablespoon melted coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon baking soda
- pinch of salt
Start by mixing the dry ingredients (almond powder, baking soda, salt) in a bowl, and set them aside. In another bowl, mash the banana, and mix it with the wet ingredients (maple syrup, lemon juice, coconut oil). Then mix the bowls’ contents well together and place them in muffin moulds. (If you want, you can top them with a bit of chopped fruits – peaches, berries, apricots… – , but they are also extremely good and moist without.)
Bake them in an oven heated to 180°C for some 15 minutes, until they are golden. They will come out quite moist, but that’s the way they should be (although of course they should be baked enough to hold together ).
Et voilà! Enjoy!!!