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Meatless Monday - Coconut Almond Muffins

Almond Muffins On this journey, many have asked me to share a sweet treat recipe.  Of course, the one-and-only Nancy Waldeck had a fabulous suggestion in her Easiest Ever Coconut Almond Muffins.  I made some adaptions as my folks...

Almond Muffins
Almond Muffins

On this journey, many have asked me to share a sweet treat recipe.  Of course, the one-and-only Nancy Waldeck had a fabulous suggestion in her Easiest Ever Coconut Almond Muffins.  I made some adaptions as my folks are not as crazy about coconut, and everyone liked the results.  Almond butter and bananas are the foundation, and I added some almond  as well as vanilla extract and these were crazy good!  I did one batch with frozen bananas and another with fresh, both were perfect!  As I allowed the bananas to thaw, I removed any excess water.  I love my almond butter!

Almond Butter
Almond Butter

A Easiest Ever Coconut Almond Muffins

- recipe shared by Nancy Waldeck – Chef, Owner and Author of Taste and Savor.

Ingredients:

  • 1 cup natural almond butter
  • 2 medium bananas (The riper, the better) – I also did a substitution using frozen bananas with excellent results.
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar

Topping: unsweetened coconut flakes

My topping substitution – slivered almonds

Directions:

  1. Preheat oven to 400 degrees F.
  2. Mix the almond butter and bananas in a food processor until they are completely blended. If you are using frozen bananas, remove any excess water as you thaw these for use in this recipe.
  3. Add the eggs, vanilla, almond extract, baking soda and apple cider vinegar one at a time, blending well after each one.
  4. Pour the batter into a greased muffin tin. (You can also use a mini muffin tin to make 24 mini muffins.)
  5. Sprinkle the coconut on the top of each muffin and lightly stir into each cup. Again, my substitution was slivered almonds
  6. Bake for 15 minutes for full size muffins and 10 minutes for mini muffins.
  7. Very good slightly warm just out of the oven.
  8. Cool and store in an air-tight container. ( If there are any to store!)

In Nancy’s teachable moment, she always shares a Kitchen Smidgen – or helpful hint.

What’s up with all the candy in the peanut butter aisle? Yup, candy. That’s what all those alternative nut butters are! You know, the ones with ingredients like “honey, almond, chocolate, maple, cookie”. If you want candy for a treat, fine. But don’t call it nut butter:) Its hard enough to find a nut butter without ingredients like hydrogenated oils, extra salt and sugar. When you buy the almond butter for this recipe, make sure it has only nuts, and possibly a little salt. Nuts, especially roasted nuts are delicious just by themselves - you don’t need to add any else to them.

A quick tip for storing and stirring natural nut butters. Tighten the lid and put them away, UPSIDE DOWN. When you get ready to enjoy, it will be easier to stir.

The science behind this easy recipe is interesting. When I began to look for a simple, fast and gluten free muffin for a class recently, I stumbled upon lots of iterations of this recipe. Most added extra sugar, maple syrup or honey, called for peanut butter or added additional ingredients like chocolate chips. I found the muffin to be sweet enough, I think you will too. The reason the muffins rise without flour and with just a little baking soda is because of the eggs and the vinegar!

Do you have a recipe to share of a smart sweet treat?