Almond Flour Banana Muffins


This summer has looked a whole lot different than past summers. Although not without challenges, one positive aspect of the pandemic has been the ability to slow down and be more mindful of how we spend our time. I myself have found that everything I do is super intentional  from the people I see, to the conversations we have, to the places we go. With this newfound sense of mindfulness, the issue of sustainability has frequently risen to the top of my mind. Having grown up around cooks and now currently working in the food industry, I witness first-hand the amount of waste all around me. Although I grew up in the “concrete jungle” that is NYC, as I became an adult, and especially when I spent time in Boulder, CO and on the West Coast, I started to connect more with nature and to understand the role we play in sustaining our environment. With that understanding I became a staunch advocate for environmental consciousness, especially living in a crowded city that never sleeps.

I am a big proponent of making small, realistic changes that can be maintained. Like with clean eating, sustainability can feel intimidating and feel like an “all or nothing” ultimatum. But real changes don’t happen with drastic overhauls. They happen when you make small incremental changes and allow your lifestyle to adapt with each one. One change that I made early on was switching from disposable hot cups to a reusable one. I soon became a fan of MiiR, a brand that not only makes reusable drinkware but does it with purpose  for every cup sold MiiR invests in trackable giving projects, such as clean water and schools in underserved countries. They have a unique clean design and great product options that have always drawn me. The company’s efforts to give back to communities is really important and I am proud to be a customer.  

As New York begins to open up and the summer weeks wait for no one, I have been trying to take breaks from work and spend time outside. With Thompkins Square Park just a few blocks from my apartment, it is an easy getaway for an afternoon coffee break with friends or a chance to catch up on some reading. Inspired by these outings I came up with these incredibly delicious and clean almond flour muffins. I like to make a batch or two and keep them in my freezer so I always have some on hand. They pair so well with a cup of tea or an iced coffee — especially in a Camp Cup. I love having one or two of these muffins with my coffee before an early morning run or workout. Some mornings I just don’t have time to prepare anything and knowing that I have these almond flour muffins in the freezer is a perfect solution.  

Like with all of my recipes my focus is on whole real foods, limited added sugars (if at all), and foods that “work for us.” That is, they are physical contributions to our general health  like deposits in our bank. Eliminating processed flours and sugars makes room for nutrient-dense foods that are more easily digested and cause less stress to our bodies and immune systems.  

I brought these muffins to a recent picnic and my friends absolutely loved them (especially when paired with iced coffee). There is nothing like eating good clean food while making a conscious effort to improve our environment!

Recipe  

  • 2 ripe bananas 
  • 2 organic eggs (whisked)
  • 1 1/2 cups almond flour
  • 1/4 cup coconut oil (melted)
  • 1/3 cup honey or maple syrup
  • 1 teaspoon baking powder 
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract 
  • 1/2 cup chocolate chips or blueberries 

DIRECTIONS

  1. Pre-heat oven to 350 degrees 
  2. In a medium size bowl mash bananas, add eggs, maple syrup or honey, coconut oil, and vanilla extract
  3. In a separate bowl, combine almond flour, baking powder, and cinnamon 
  4. Combine add wet ingredients into dry mixture and mix to combine
  5. Once combined, fold-in chocolate chips or blueberries 
  6. Spray muffin pan with non-stick spray and scoop about 2 tablespoons mixture into muffin pan; makes about 6-7 muffins 
  7. Bake for 20-25 minutes
  8. You can make this into a loaf; just bake an additional 10 minutes

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