Search

Rachel's Fit Kitchen

plant based + tasty + easy

Tag

almond meal

Banana & Walnut Muffins

This is my mum’s banana and walnut muffin recipe!

My mum, who is a naturopath in Australia, has been baking a batch of these muffins every week for years. Sometimes she’ll go a little wild and use pecans, almonds, nutmeg or allspice… but banana, walnut and cinnamon is our favorite combination ๐Ÿ˜€

The muffins will keep in the refrigerator for a few day or you can pop them in the freezer. These muffins defrost really well, which means you’ll always have healthy sweet treat to accompany your morning coffee.

banana-muffins

Ingredients
3 spotty bananas, mashed
2 tbsp ground chia seeds
2 tsp baking powder
1 tbsp lemon juice
1/4 cup coconut sugar
1/4 cup vegan butter, melted
1/4 cup unsweetened almond milk
1 tsp vanilla extract
2 tsp ground Dutch cinnamon
1 1/2 cups almond meal
1/2 cup gluten free flour
1/2 cup walnut pieces

Method
1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes.ย 

3. Combine baking soda and lemon juice, stir well.ย 

4. Into a large bowl add lemon mixture, mashed banana, chia eggs, sugar, vegan butter, almond milk and vanilla extract. Mix well.

5. Add remaining ingredients to wet mixture. Stir well.

6. Spoon muffin mixture into a greased muffin pan. Top muffins with banana slices.

7. Bake for 20 minutes or until a skewer inserted into a muffin comes out clean.

Allow to cool for a few minutes before eating. Enjoy!

Makes 12 muffins

memum
Mum & I hanging out in Byron Bay, Australia, December 2014

Spiced Almond Cookies

What’s your favorite cookie? I love mine chewy and spicy! These cookies pack a lot of punch with cinnamon, ginger and cardamon.ย Nommmm…

spiced-cookies
Ingredients
2 cups ground almond flour
1/2 cup almond slices
1/2 cup gluten free flour
1 1/2 cup coconut sugar
2 tbsp ground chia seeds
1 cup coconut oil
1 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
Pinch of salt.

Method
1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes.ย 

3. Mix all the ingredients together until well combined.

4. Form into small balls (about 30) and place onto two cookie sheets, then squash down with a fork. Place in the freezer for 10 minutes to harden.

5. Transfer to the oven and cook for 12-15 minutes.

YUM!

Strawberry & Rhubarb Breakfast Muffins

My kind of Six Pack! These muffinsย are made with almond meal, which makes these breakfast muffinsย so tasty no one would ever guess they’re gluten free!

rsmuffins

Ingredients
1/4 cup coconut oil
1 cup coconut sugar (or sub with raw or turbinado sugar)
2 tbsp ground chia seeds
1/2 cup unsweetened almond milk
1/2 tsp vanilla extract
3/4 cup chopped fresh rhubarbย (reserve a few pieces of fruit)
3/4 cup chopped fresh strawberriesย (reserve a few pieces of fruit)
1 cup almond flour
3/4 cup rolled oats
1/2 cup gluten free flour
1 tsp xanthum gum
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
Pinch of salt

Method
1. Preheat the oven to 350F/
175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes.ย 

3. Into a large bowl add oil, coconut sugar, chia eggs, almond milk and vanilla extract. Whiskย well.

4. Add remaining ingredients to wet mixture. Stir well.

5. Spoon muffin mixture into 12 muffin papers or greased muffin pan. Top mixture with a few small pieces of reserved strawberries and rhubarb.

6. Bake for 40 minutes or until a baking skewer inserted into a muffin comes out clean.

Allow to cool for a few minutes before eating as the fruit will be very hot. Enjoy!

Makes 12 muffins

Create a website or blog at WordPress.com

Up ↑