Honest Fare

Pretty Provisions and Notes from the Kitchen

Healthy Almond Meal Banana Muffins!

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Healthy Almond Meal Banana Muffins!, Honest Fare by Gabrielle Arnold

These muffins are absolutely delicious. Divinely moist with chunks of banana and hints of cinnamon. Annnnd, these muffins are also good for you. I swear! Why so good? No flour. No butter. No oil. How’s that to start? And how’s that possible, you ask?

The almonds!

What makes these muffins (or cake/bread if you choose to do that instead) so great for you is the almond factor. Instead of refined flours we use almond meal, which is very easy to make just by pulsing your almonds in the food processor a few times. There are just tons of health benefits linked to eating almonds (like lowering cholesterol), and almonds are loaded with vitamin E, antioxidants and monounsaturated fats (the same fats found in olive oil). By the way, go ahead and use almonds with the skin on because the flavonoids found in almond skins paired with the vitamin E in the their meat have been shown to more than double antioxidant power in the body. More on that here.

The eggs and almonds pack a good amount of protein, and then paired with the sugars in the banana, these muffins give you a nice boost of long lasting energy. Really nice for the morning.

So this recipe is pretty much brilliant, and I can say that because it’s not originally mine. It came from Jules over at the Stone Soup who is committed to cooking using 5 ingredients or less. Love that. (I did add to the recipe a little here and there so it’s not as simple as the original, but whatever.)

It just blows my mind when baking is so simple, successful and so guiltless too! One important thing to watch out for though is that you don’t pulse the almond meal too long in the food processor or you’ll end up with almond butter. Just stop when it gets like couscous. And if you can, also use a food processor to beat the eggs together with the banana so the mixture gets really really fluffy – this will help with the overall texture. If you can handle these two steps, you’ll find this recipe pretty no fail. I’ve made several variations of this same core recipe many times. It works great as bread or muffins, and feel free to add in more cinnamon and even some raisins. For today though, I’ve added cocoa powder to half the batter to give it a chocolaty center!

Everyone loves a little chocolaty surprise. It’s super easy to do this. You just mix some unsweetened cocoa powder into 1/3 of your batter. Then you do a scoop of original batter, followed by a small scoop of the chocolaty batter, followed by another scoop of the original batter. The result is a subtle hit of cocoa goodness at the center of each muffin that nobody will know about until they take a bite! (If you’re doing bread, just follow the same idea using your bread pan.)

Topping it off with some thinly sliced bananas & almonds and a few dots of coarse sea salt is a nice touch too. Oh yes, that salty + sweet.

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Prep time: 10 minutes. Cook time: About 45 minutes or until skewer comes out clean. I like to use lightly spotted bananas for this recipe, if you use very ripe ones it may take a tad longer to cook through. You can omit the cocoa power and add in some additional cinnamon and even some raisins if you prefer! I like the salty crunch of the coarse sea salt on top, but that’s up to you too.

You need:

  • 9oz sliced almonds + some extra for topping
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 3 oz sugar
  • 1/2 teaspoon cinnamon
  • 3 bananas (approximately 1/2 lb peeled) + extra slices for topping
  • Pinch of coarse sea salt (optional for topping if you like)
  • 2 tablespoons unsweetened cocoa powder (if doing cocoa center)


  1. Preheat oven to 300F. Grease baking pan of choice (either an 8-9 inch fluted flan tin, a bread dish or muffin tin) and dust with flour OR lightly moisten baking paper and line tin.
  2. Whizz 9 oz almonds and baking powder in food processor until finely ground, but be careful not to go too far or you’ll end up with almond butter. Take it to the consistency of raw grits. Set aside in bowl.
  3. Whizz eggs, sugar, bananas and cinnamon for about 5 minutes or until pale and really fluffy. Pour over almond meal and stir through.
  4. If adding cocoa powder, place 1/3 of batter into separate bowl and stir in 2 tbs of unsweetened cocoa powder. To create the chocolaty center, first pour 1/2 your original batter into baking tin, then do your dollop of cocoa batter and then pour remaining original batter to cover cocoa. Top with thinly sliced bananas and almonds. Bake about 40-45 minutes for bread and 30-35 minutes for muffins (or until top is browned and skewer comes out clean). You just don’t want to overcook in the oven because they’ll continue to cook a little as they cool. Sprinkle on sea salt immediately after removing from oven.



  1. Posted June 21, 2011 at 12:44 PM | Permalink

    I love a solid, easy, and healthy muffin recipe. These are such pretty muffins too!

  2. Posted June 21, 2011 at 1:08 PM | Permalink

    These look amazing – just my type of flavors. So pretty too with the banana slices on top!

  3. Posted June 21, 2011 at 1:39 PM | Permalink

    yum! i also like the added touch of topping them with banana slices, looks really cool!

  4. JKK
    Posted June 21, 2011 at 1:56 PM | Permalink

    WOW! these look yummy! do you think you can substitue sugar with honey?

  5. Posted June 21, 2011 at 2:43 PM | Permalink

    Wonderful recipe! Thanks so much for sharing. x

  6. Posted June 21, 2011 at 2:54 PM | Permalink

    These look so delicious and moist, and I love all of the flavors that went into them. Definitely bookmarking this one especially because lately I have been getting into almond meal recipes.

  7. Susan
    Posted June 21, 2011 at 3:37 PM | Permalink

    These look fabulous! I happened to have almond meal at home already — any idea what the measurement would be with premade meal?

  8. gabi
    Posted June 21, 2011 at 6:19 PM | Permalink

    JKK- I’d say give the honey a shot. Maybe use just 2oz instead of the 3 called for with sugar. Let me know!

  9. gabi
    Posted June 21, 2011 at 6:27 PM | Permalink

    Hi Susan,
    Okay, I’m pretty sure that 1 cup almonds makes 2 cups almond meal. So since we’re talking 9 oz I’d say use 2 1/4 cup almond meal. I hope that works!

  10. Amy
    Posted June 21, 2011 at 11:28 PM | Permalink

    Nuts are easier to digest, and their nutrients more available , if they are first soaked in salt water overnight, then dried in a warm oven.

    I’d also try rapadura or raw honey as a sugar replacement if you are finicky about sweets!

    Can’t wait to try this, thanks!

  11. Posted June 22, 2011 at 7:49 AM | Permalink

    Yummo – i have a soft spot for a good muffin. Love them!

  12. Posted June 22, 2011 at 10:02 AM | Permalink

    yum! those look sooo delicious. I must try to make them

  13. Posted June 22, 2011 at 1:08 PM | Permalink

    Oh. yum. I’ve been loving almond flour lately… it’s awesome for pancakes. I cannot wait to make these!

  14. Posted June 22, 2011 at 4:24 PM | Permalink

    what a great idea to use almond meal. such a terrific alternative to the standard flour option and so much more nutritious! I’ll have to try these.

  15. Posted June 22, 2011 at 4:48 PM | Permalink

    I’ve found that 2 Tbsp warm water and 1 Tbsp ground flax seed makes a great egg substitute for those who are avoiding eggs. I might try that.

  16. Posted June 22, 2011 at 9:48 PM | Permalink

    Wow, these look beautiful. I can’t wait to try them. Thanks for the almond meal measurement conversion, too: I also have almond meal in the cupboard, just waiting to be put to good use.

  17. Posted June 23, 2011 at 12:22 AM | Permalink

    YUM. so excited to try this. i love almonds and healthy baking – so easy, just takes a little thinking outside the butter/sugar/eggs box! love your blog by the way, always lovely little gems to find.

  18. Posted June 23, 2011 at 12:50 PM | Permalink

    I’ve never been a big fan of bananas baked in things, but these look really, really good. I’m always open to a good morning booster!

  19. Posted June 23, 2011 at 3:00 PM | Permalink

    your site is gorgeous and i can’t wait to try some of your recipes!

  20. Jen O
    Posted June 23, 2011 at 7:37 PM | Permalink

    Yes! Yes! Yesssssssssss!

  21. Posted June 26, 2011 at 11:20 AM | Permalink

    I love anything with almond meal, so this is right up my alley!

  22. Posted June 27, 2011 at 10:38 AM | Permalink

    How did this not show up on my dashboard/reader?!

    They look astounding.

  23. JKK
    Posted June 27, 2011 at 4:47 PM | Permalink

    Hello again;)
    I’ve made them with honey (instead of sugar) and they turned out absolutely fantastic. I used only 3 teaspoons of honey and for my taste that is just enough. Beside this I used 200 grams of almonds and 50 grams of hazelnuts (cos I ran out of almonds) and raisins soaked in Cointreau (well, I coulnd’t help myself). I am amazed by the outcome and of course eternally grateful for this recipe. Thankyouthankyouthankyou!

  24. Posted June 29, 2011 at 12:59 AM | Permalink

    Your writing is very persuasive :-) You could convince me to eat arsenic with the way you write. The pictures do not hurt the cause either.

  25. Posted July 3, 2011 at 6:10 PM | Permalink

    These look amazing! Can’t wait to try them.

  26. Posted July 4, 2011 at 11:48 PM | Permalink

    Deeeeelicious! Just made them tonight, a big hit.

    You should specify FRESH bananas, though. I think mine were a little beyond ripe and, as a result, the muffins took something like 80mins to cook, rather than 35. Or maybe they were just too big. In any event, the banana variable needs watching.

    Thanks for such a great recipe!

  27. Posted July 4, 2011 at 11:54 PM | Permalink

    Oh, and by my reckoning, this recipe divided into 12 muffins comes out to about 190 calories per muffin, which is a pretty great snack.

  28. Posted July 5, 2011 at 9:56 AM | Permalink

    I absolutely love this idea. Using the almond flour with bananas makes so much sense. I would even consider mixing in some ground walnuts too. I couldn’t think of a more perfect snack that errs on the healthy side too!

  29. gabi
    Posted July 5, 2011 at 10:10 AM | Permalink

    Sean – Thanks for the comment and you bring up a good point about the bake time varying depending on ripeness and size of you bananas. I always use ripe (lightly spotted) bananas and have found that around 40 minutes is a pretty reliable time. Makes sense that it takes longer the more ripe the banana. (I will make a note in the recipe) At 80 minutes though, yours must have been very ripe and very big. Glad it worked out though!

  30. Posted July 5, 2011 at 12:17 PM | Permalink

    I do like a big banana.

  31. Posted July 9, 2011 at 9:45 PM | Permalink

    Those are just the prettiest muffins ever. And they’re genius. I love the use of almond meal in place of flour and the chocolate-y center. And the bananas and almonds and sea salt on top.

  32. Posted July 15, 2011 at 11:37 AM | Permalink

    Just made these delicious muffins with the chocolate center. Delicious ;)

  33. Posted July 15, 2011 at 6:11 PM | Permalink

    These muffins look divine! I love the recipe and the way they look with the banana slice and almonds on top.


  34. Posted July 16, 2011 at 5:38 AM | Permalink

    These do look absolutely delicious and almonds and bananas go so well together. Thanks for sharing this recipe, I will be sure to get my wife to make some soon.

  35. Posted July 17, 2011 at 9:18 AM | Permalink

    Yum! These look great. Bananas are so expensive at the moment, I’m thinking I might give these a try with apple instead.

  36. gabi
    Posted July 18, 2011 at 11:07 AM | Permalink

    Hi there. A friend actually tried the recipe with apples and it really didn’t come out so great. Are bananas really more expensive where you are?

  37. Dana
    Posted July 18, 2011 at 6:37 PM | Permalink

    These are delicious! I enjoyed a warm muffin fresh from the oven and loved the addition of coarse sea salt. I followed the recipe except I only used one egg and they still turned out great! I will make these again for sure.

  38. Posted July 21, 2011 at 1:49 PM | Permalink

    These look amazing, and I can’t believe how healthy they are! Can’t wait to try :)

  39. Posted July 21, 2011 at 2:42 PM | Permalink


  40. Trisha
    Posted July 24, 2011 at 4:16 PM | Permalink

    I just finished making this as bread. I used 2 tablespoons of agave, and added walnuts & raisins. I could have baked it a little longer as it is slightly moist in the middle, but the cake tester came out clean. It is delicious. I couldn’t wait for it to completely cool, I had to try a piece still warm. It could use a bit more sweetness but it is still delicious. Thank you for this recipe. It is definitely a keeper!

  41. Posted July 25, 2011 at 5:50 PM | Permalink

    Oh yum!! These look so delicious! and I am always looking for healthy muffin recipes! Bananas have been so expensive in Australia since we had our cyclone, but I bought a whole lot at a reasonable price from a local farmer so this will be fab to use up any extra! Your blog and photos are absolutely beautiful by the way…

  42. Barbara
    Posted July 28, 2011 at 3:17 AM | Permalink

    Yum. Just out of the oven. Couldn’t wait to take a bite. They are awesome. Had your recipe bookmarked from TasteSpotting and finally was able to save up some bananas to give it a try. Why did I wait so long. Printing your recipe to ensure I have it for the next batch of bananas. So good. Thank you.

  43. Dannielle
    Posted August 16, 2011 at 12:04 AM | Permalink

    Lovely recipe!! I’d love to give it a whirl and I’m wondering if the ounce measurements are by weight or volume? Is 9oz a little over a pound or a little more than a cup?


  44. gabi
    Posted August 16, 2011 at 12:18 AM | Permalink

    By volume. So yes, a little over a cup ;)

  45. Posted August 16, 2011 at 5:17 PM | Permalink

    This recipe looks amazing! So glad to find your blog too.

  46. Posted August 23, 2011 at 10:29 PM | Permalink

    like Jasmine I am in Australia too and bananas are RIDICULOUSLY priced!

    i swallowed the $12 a kg price tag and just went ahead with it minus the chocolatey centre, they were AMAZING and so so so easy

    will definitely make again, luckily though we have a friend whose folks own an organic banana farm, might just have to snag a few off them :)

  47. Jennifer
    Posted August 28, 2011 at 9:29 PM | Permalink

    Any idea of a carb count on these?

  48. gabi
    Posted August 28, 2011 at 11:04 PM | Permalink

    Nope, no carb count, sorry.

  49. Posted September 5, 2011 at 2:30 PM | Permalink

    Hi! What a beautiful treat, I’ve already copied the recipe and will be shopping for the ingredients tonight. They’ll be a special birthday treat for my mother tomorrow!

    I have one question though: how many muffins does this recipe make?

    Thank you!

  50. gabi
    Posted September 5, 2011 at 10:40 PM | Permalink

    Hello Marina,
    Should make about 9 muffins for ya.

  51. Posted September 7, 2011 at 1:09 PM | Permalink

    This look incredible. I follow a vegan, gluten-free diet, and am so happy to have found this recipe! Hopefully flax will be a sufficient egg replacer.

  52. Posted September 7, 2011 at 1:09 PM | Permalink

    And by this, I mean these. Geeeeeeeze.

  53. Posted September 8, 2011 at 1:05 PM | Permalink

    I love bananas and often buy the over-ripe ones from Winn Dixie. I definitely will try this recipe because it looks delicious

  54. Posted September 26, 2011 at 8:46 AM | Permalink

    Just made these. They are awesome.

  55. Sarah Voyer
    Posted September 29, 2011 at 7:33 PM | Permalink

    These are amazing! Just made them… the sea salt makes it!

  56. Posted September 30, 2011 at 11:29 PM | Permalink

    These muffins look SO good!!! I love how you’ve used almond meal and the banana slices on top make it look even more delicious. I’m bookmarking this to give it a try.

  57. Linda
    Posted October 22, 2011 at 6:37 PM | Permalink

    These are absolutely amazing!! I could eat them all myself in just 2 days :)

    Thanks for the great recipe. Have you ever tried subsituting pumpkin for the banana?


  58. Posted October 31, 2011 at 9:41 PM | Permalink

    these look SO delicious, I love a good banana muffin, cna’t wait to try them.

  59. Megan
    Posted November 1, 2011 at 5:36 AM | Permalink

    I substituted the sugar for a drizzle of agave nectar, added a dash of vanilla essence, and also shook some chia and pumpkin seeds and cacao nibs in. Yum!

  60. Alexandra
    Posted November 7, 2011 at 5:48 PM | Permalink

    Cooking them right now can’t wait to taste them. I am an athlete so I have to maintain a healthy body so they are perfect.

  61. Kate
    Posted November 16, 2011 at 9:06 PM | Permalink

    Yum. These are so decadently delicious!

  62. Posted January 5, 2012 at 8:17 AM | Permalink

    These look absolutely amazing!! Found this through pinterest :) I love cooking with almond and coconut flour, so this is right up my alley! I think will sub out the sugar for stevia when I make them. Going to check out your other recipes!

  63. Posted January 6, 2012 at 10:14 PM | Permalink

    I’ll be trying this tonight! Probably will post them up on my blog too. Thanks xx

  64. Donna
    Posted January 8, 2012 at 2:47 PM | Permalink

    I, too, wonder about substituting pumpkin or something else that is low carb for the bananas. Does anyone have any other ideas for substitutions?

  65. Willow
    Posted January 11, 2012 at 8:18 PM | Permalink

    Just made these and they are amazing-thanks! And love the vintage Pyrex :)

  66. gabi
    Posted January 16, 2012 at 9:52 PM | Permalink

    Hi Donna,
    Pumpkin does actually sound very good and I’m sure it would work. Maybe baked apples would be nice too.

  67. Posted January 22, 2012 at 10:32 AM | Permalink

    oh! wow! just made these today (w coconut palm sugar) and they made my day!! they were sooo delicious, exceptionally pretty and gone in a matter of minutes. thank you for this recipe – they’ll definitely become a favourite around here – especially when having guests over that are skeptical to the whole real food/no-white-flour thing. the chocolatey centre is such a great touch!

  68. Posted January 22, 2012 at 10:40 AM | Permalink

    oh, and the sea salt! loved it!

  69. tate
    Posted January 22, 2012 at 5:25 PM | Permalink

    Does anyone know how much honey to use in substitute for sugar? Thanks, I am enjoying learning to cook low carb!

  70. Shari
    Posted February 15, 2012 at 2:51 AM | Permalink

    Is this recipe for a dozen (no.5) muffins?

  71. gabi
    Posted February 20, 2012 at 12:19 PM | Permalink

    Sorry, but I am not familiar with what no.5 muffins are. I used a standard muffin pan that makes a dozen muffins. Hope that helps.

  72. Trinette
    Posted February 28, 2012 at 3:52 PM | Permalink

    I have made these muffins twice and my husband and I absolutely love them. They are so moist and flavorful! The only thing I would say is that mine seem to fall apart when I take them out of the muffin tin. Any suggestions on making them more firm?


  73. Lisa Marie
    Posted March 8, 2012 at 11:36 PM | Permalink

    OMG! Saw these muffins today when searching for recipes with almond flour. Have to make them. They are in the over baking and I can’t wait to try them.

    They look so pretty! LOVE LOVE LOVE the salt on top!

  74. Posted March 23, 2012 at 12:55 AM | Permalink

    I just made these and can’t wait for them to cool so I can try one. @Jennifer, I did figure out the nutrition info and the carb count is 18.7 g, but I didn’t add the cocoa powder, which would add a negligible amount.
    I use this website: http://caloriecount.about.com/cc/recipe_analysis.php to figure out nutrition info for most recipes.

    Recipe Makes 12 Muffins
    Serving Size: 1 muffin
    Amount Per Serving
    Calories 188Calories from Fat 102
    % Daily Value*
    Total Fat 11.3g
    Saturated Fat 1.1g
    Trans Fat 0.0g
    Cholesterol 31mg
    Sodium 50mg
    Total Carbohydrates 18.7g
    Dietary Fiber 3.4g
    Sugars 11.6g
    Protein 5.8g
    Vitamin A 1%
    Vitamin C 4%
    Calcium 7%
    Iron 6%

  75. Jennifer
    Posted April 17, 2012 at 1:47 PM | Permalink

    Made these last night in cake form (swirled in the chocolate portion like a marble cake) in a 8 X 8 pan. Did not use sugar. Used 3 T xylitol and 2 T raw, organic honey. For the top, I did banana slices, pecans and extra (63%) dark chocolate chips. SO good, moist, delicious! Great recipe!

  76. jennifer
    Posted April 19, 2012 at 7:22 PM | Permalink

    Hi, Your recipe looks great! I can’t wait to try. I also enjoy reading so many of the comments. My question, Can I use whole almonds in this recipe or is it best with sliced?



  77. Kara
    Posted April 25, 2012 at 6:02 PM | Permalink

    Is this suitable for prediabetics and diabetics?

  78. Posted May 31, 2012 at 10:58 AM | Permalink

    Recipe looks lovely and I like the idea from Jennifer of swapping out sugar for xylitol and honey.

  79. Posted May 31, 2012 at 8:38 PM | Permalink

    wow, these look SO delicious! very original recipe too. i’m definitely gonna have to try these soon. :)

  80. Posted June 3, 2012 at 7:12 AM | Permalink

    I have copied your recipe and made it egg less. I am posting it here. Hope that is okay with you do check it out. Its a delicious recipe and I enjoyed it thanks.

  81. Sarah B
    Posted July 29, 2012 at 8:10 PM | Permalink

    Hi there,
    Used this recipe to make my daughter’s 1st birthday cake (she’s not eating dairy or wheat yet) – worked a treat and she scoffed it!!!
    Thanks so much, I’m definitely writing this one down!!

  82. Robyn
    Posted August 1, 2012 at 5:35 PM | Permalink

    Made these and def a “hit”…. Put a little less sugar than the recipe and also added slivered almonds on the top….mmmmm delicious!

  83. Heather
    Posted August 24, 2012 at 3:33 PM | Permalink

    Thanks for this recipe! My 20 month old loves them! I made them once, with your suggested amounts of pre-made almond meal, but despite my best efforts to grease and flour my muffin tins, they stuck terribly. (Salvaged for the baby, who eats small pieces anyway, but..) Any way to guarantee a more sturdy, less sticky muffin?

    p.s. I bought whole roasted almonds, instead of sliced. Can I process those?

  84. Posted August 26, 2012 at 11:19 AM | Permalink

    LOVE these!! linking back to this healthy muffin tomorrow :)

  85. Mo
    Posted September 19, 2012 at 1:07 AM | Permalink

    Perfect! I’ve made these a few times now, always without sugar. There is no need for it, especially if you use really ripe bananas. I did add some currants, though. And walnut pieces for an occasional crunch. I’ve also made them vegan before by substituting the flax/water mixture mentioned by someone else here. Thank you!!

  86. Posted September 19, 2012 at 4:16 PM | Permalink

    fantastic recipe! i made a dozen muffins and they took about 45 minutes to bake. they are super moist and the only thing i changed was to add 1/2 tsp vanilla to the batter. thanks for sharing!

  87. Posted October 12, 2012 at 11:54 PM | Permalink

    I stumbled on your lovely blog tonight while researching grain-free recipes (I realize the baking powder makes it not-quite-grain-free but I had to try it anyways ;) I halved the recipe and subbed honey for the sugar, mixed in some finely chopped walnuts and put a few dark chocolate chips onto the top of each muffin along with the banana slices – oh my golly, so yummy. They fall apart pretty easily but it’s no big deal, they are moist and fluffy and the flavours are wonderful. I find it interesting that half the recipe still made 9 muffins, maybe it’s because I used electric beaters instead of a food processor? It made a really light and fluffy batter, which was great. I had almond flour on hand so it was really handy to see measurements for that in the comments. Anyways just wanted to say thank-you :) Looking forward to exploring the rest of your recipes!

  88. Posted October 17, 2012 at 3:31 AM | Permalink

    I made these a few days ago but instead of making almond meal, I used 2 3/4 cups of almond flour (9 oz came out to be this amount). The muffins were amazingly moist – almost like steamed cakes. I really loved them. However, I wondered if I did something wrong because they did not look anything like the ones in your photos. Perhaps I didn’t bake long enough because they weren’t browned on top but were very moist & just lovely from inside.
    Could you include cup measures for all the ingredients? Or at least the almond flour – I have bags and bags of almond flour on hand all the time but I find it frustrating to figure out how much 1 cup of whole almonds, for e.g., would be when ground.
    Thanks !

  89. Heidi
    Posted October 27, 2012 at 5:20 PM | Permalink

    I tried this recipe recently and really liked it! I love the chocolate bit on the inside especially, really fun. However, I used almond flour, with the 2 1/4″ cups suggestion and I think that may be a bit off; the muffins basically fell apart. However, they were still delicious and I gobbled them up, albeit in pieces. I tried it again, except this time I added an additional egg as a binder and it was perfect! Looking at a few comments, it looks as if a few people thought that the muffins were falling apart when you used almond flour, so my suggestion is either to use a bit less (maybe 1 1/2 cups?) or just throw another egg into the mix. Delicious either way, thank you for the recipe! Super yummy and super fun :D

  90. rebecca
    Posted February 16, 2013 at 6:27 PM | Permalink

    Hi there, these look delicious, but wondering if I was to use almond meal, how many cups would I use? Thanks for such a wonderful resource for beautiful, healthy food!

  91. gabi
    Posted February 18, 2013 at 1:17 PM | Permalink

    Hi Rebecca, You’d use the same amount of almond meal actually. Good luck!

  92. Anna Sheahan
    Posted June 2, 2013 at 6:38 AM | Permalink

    Wonderful Muffins! I just finished baking and eating one and it was delicious. I sprinkled a bit of desicnated coconut on the greased tin, and then put the batter in. Also I used an electric beater rather than a food processor and it worked fine. Thanks!

  93. Julia
    Posted July 1, 2013 at 9:07 PM | Permalink

    These look very tasty and hearty. If I wanted to substitute half of the almond flour with buckwheat, do you think that would work?

  94. gabi
    Posted July 3, 2013 at 10:49 PM | Permalink

    I couldn’t say for sure. It would definitely change the density, but it could be just fine. Try it in half the batter and see that way you can use the rest the without if it doesn’t work out. I love buckwheat pancakes….now you have me thinking about that.

  95. Barb
    Posted July 8, 2013 at 6:25 PM | Permalink

    These are wonderful. I did use 3 eggs to hold them together. They are my go to breakfast muffin with a fruit smoothie.

  96. Noorain
    Posted November 10, 2013 at 4:06 PM | Permalink

    I tried this recipe. But something really funny happen. I made first batch with out bananas it self. I completely forgot to add those in. So I just added another egg and some milk. It actually tasted pretty good. But then next time, I doubled the recipe and followed it just the way it should be. They turned out perfect. Thanks so much. It will remain in my favorites.

  97. Posted December 4, 2013 at 4:33 PM | Permalink

    This recipe is so good! I need to try it and the best thing is that IT IS HEALTHY!

  98. Angie
    Posted August 1, 2014 at 11:55 AM | Permalink

    These were amazing! I ended up using almond meal I found in the Blue Diamond gift shop. Are there other places to buy almond meal? Is it in Costco? What are some of the best brands to look for?

  99. gabi
    Posted August 11, 2014 at 12:01 PM | Permalink

    Hi Angie –
    I usually make my almond meal at home by pulsing raw almonds in the food processor until they are the consistency of uncooked grits. If you’re looking to purchase it already made, Trader Joes has a pretty good and inexpensive almond meal. I think more and more supermarkets are starting to stock it too! Whole Foods probably.

  100. Fran
    Posted September 1, 2014 at 10:35 PM | Permalink

    I’m still not clear on the consensus regarding how much almond flour to use. Any final thoughts? after reading #89 I was confused with some proportions.

  101. gabi
    Posted September 3, 2014 at 7:45 PM | Permalink

    Hi Fran –
    Hm, I’ve made this recipe a few times and they’ve held together great using the exact measurements in the recipe. Maybe they were eaten too warm so they fell apart? Or maybe the almond meal was not ground fine enough? It’s important to grind the almonds until they’re the consistency of raw grits because if the almond pieces are too large, the muffins won’t bind so great. I’m going to have to test it again to see what’s up, but I have had great success with this recipe! I’ll specify to grind the almonds fine in the instructions. Thanks for writing.

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