Muffins are great to grab and go when you’re in a rush. I love stocking the fridge with muffins for busy weeks.
This recipe is one of my husband’s favorites. He says they make the best snack or in-car breakfast on the way to work. In fact, when I bake, he usually brings a container to his office to share with his coworkers. But these muffins have never made it to his office because he always keeps them all to himself!
And best of all, these muffins are really quick and easy to make!
Muffin Ingredients:
- 2 cups almonds
- 2 cups almond flour
- 2 bananas
- 1 cup egg whites
- 1 cup maple syrup
Muffin Directions:
Put all ingredients into your food processor and process for 2-3 minutes until smooth and somewhat fluffy (you want to process long enough to let the egg whites fluff a little).
The batter makes about 15-17 muffins so you’ll need to lightly grease 15-17 muffin cups with coconut oil (1 entire 12-muffin tin plus 3-5 cups from a second muffin tin).
Using an ice cream scoop or large spoon, scoop batter into muffin cups filling them so that they are almost full.
If desired, top each muffin with an almond or two.
Bake in preheated 350 degree Fahrenheit oven for 15-20 minutes — until the edges begin to brown lightly and the tops begin to crack.
Remove from the oven and let cool.
Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 