This recipe for Chocolate Almond Muffins will surprise you at how easy it is to prepare. Made with only a few ingredients to keep it vegan, gluten free and healthy.
The concept of batch cooking has been around likely as long as food itself.
There are a multitude of purposes for this technique, such as preparing food in ample quantity for a large party, or servicing a community over a long period of time, or it can work as facilitating part of family planning for weekly meals. The recipe we share below falls in the last category. Regardless of your family’s size, these mini- muffins are perfect for batch cooking and freezing to have ready when you need them most. Moreover, they work well as lunch box items, too. And it is another one of our recipes that avoids the addition of refined sugar!
This Chocolate Almond Muffins recipe’s sweetness comes from the natural sugar present in bananas and our Once Again Blanched Almond Butter, thus making them especially fitting for children’s lunchboxes. The use of flax meal and water instead of eggs, and oat flour instead of wheat flour (which you can substitute it if preferred), makes them gluten-free and vegan.
Add your unique, special touches with toppings. The pictured ones below have chocolate and slivered almonds, some other options include but not limited to dried cranberries, raisins, sunflower seeds, hemp seeds, pumpkin seeds, oats, and chopped pecans. We would enjoy seeing your creations; share your photo in the comments below or on your social media with #OnceAgainRecipes.
Chocolate Almond Muffins
24 mini muffins
Carolina Jantac, MS, RD, LD
Gluten free mini muffins made with our blanched almond butter for a naturally sweet treat without refined sugar. Made with oat flour and mashed bananas.
- 3 bananas
- 2 tablespoons of flax meal
¼ cup of Once Again Blanched Almond Butter
- 2 tablespoons of cacao powder
- 2 teaspoons of baking powder
- ½ teaspoon of baking soda
- 1 ¾ cup of oat flour
- ¼ cup of coconut oil
- In medium sized bowl, mash bananas, and then using a hand mixer, beat them until creamy.
- Add in flax meal, stir, and let the mixture stand for about five minutes.
- Add in coconut oil, cacao powder, baking soda, baking powder and mix on low setting. Slowly add in oat flour, while mixing with a large spoon or spatula until well combined.
- Also, avoid overmixing for a lighter and fluffy muffin. A silicone mini muffin pan is ideal for this recipe; or prepare a standard pan with coconut or other anti-stick spray. Fill twenty-four mini-muffins about three quarters full and place them into an oven preheated to 350 degrees Fahrenheit for about thirty minutes.
- Insert a toothpick into muffins to check if done. Allow them to cool before removing from pan, and store muffins in an airtight container for up to four days.