the chef and i have committed the cardinal foodie sin. we went on a diet.
we cut out carbs for two weeks (not all carbs, we’re eating a TON of fruits and veggies. just the big ones: bread, pasta, rice). it was kind of a test to see if we could do it / if we would loose any weight. it’s been two weeks and it turns out we can / did. but after like day three of bacon and eggs for breakfast i thought i was going to crack. until i made these little guys. and they’re good.
disclaimer: these muffins absolutely have carbs. just not a lot. without the bananas, each muffin has about 1 carb. with the bananas… about 7. but my goodness. that’s nothing compared to a slice of bread!
you’ll need:
– 2 cups almond flour
– 2 bananas
– 4 eggs- 1 stick butter (melted)
– 2 tsp. baking soda
– 1/4 tsp. salt
(optional: 1 tsp. cinnamon)
set the oven for 350.
you can buy almond flour if you want, but we always have almonds around so i just threw them into the food processor.
grind it until it looks like this. almost the consistency of sand.
then, throw in your other dry ingredients: the salt, the cinnamon, the baking soda… and pulse a few times.
next, throw the butter, eggs and bananas in a bowl and mash with a fork.
since we’re using almond meal, you don’t really have to worry about over working it. so i just toss the mashed up mixture into the food processor with the dry ingredients and blend away.
these muffins don’t rise a whole lot. i used two jumbo muffin pans and filled each tin half up.
don’t forget to spray!
now pop them in the oven for 20 minutes!
let them cool — and enjoy!
i tried these muffins without the banana first and it was not great. just no real flavor. it really helps sweeten it.
the banana version our favorite, but try your own! blueberries? strawberries? let us know what you think.
i might try apple cinnamon next.
chef meets girl 