Time at home means team baking with Lisa.
Almonds are the theme of June. They find their way into everything, like this salad with nasturtium capers, celery, and tamari. And there’s a big glass jar of almond butter, a new different batch every few days, that becomes a fixture of the countertop.
I’ve been wanting try out this recipe for a while, and the day is here.
No butter, no flour, and (in our version) no sugar. But you would never know. In fact, I prefer these to other, more common muffins. These work just as well for a protein-packed breakfast or snack as they do for a satisfying dessert. This ain’t no refined, sweetened fluff; this here’s the real deal, good food.
I think I found my go-to muffin. Or at least one of them.
Almond Banana Muffins
(adapted from Honest Fare)
makes one dozen
250 g raw almonds, + some roughly chopped for topping
2 g (1/2 teaspoon) baking powder
85 g honey
2 g (1/2 teaspoon) cinnamon
3 ripe bananas, + some slices for topping
15 g (2 tablespoons) melted dark chocolate
coarse sea salt for topping
Heat oven to 150˚c. Lightly grease muffin tin.
Blend almonds in food processor with baking powder until finely ground, but before it turns cakey; definitely before it turns to butter (there’s plenty of time for that later). Set aside in mixing bowl.
Blend eggs, honey, bananas, and cinnamon in food processor until uniform and really fluffy. Pour into bowl with almond meal and mix thoroughly.
Melt chocolate over gentle heat.
Pour one third of the batter into a separate bowl. Pour in melted chocolate and mix.
Fill muffin moulds half-full with almond batter followed with a spoon of chocolate batter. Top with a few banana slices, a sprinkle of chopped almonds, and a touch of sea salt.
Bake for 30 minutes, until the tester comes out clean, the bananas are caramelised at the edges and the almonds are toasty brown. Let cool to a reasonable temperature to finish cooking.
Enjoy warm, enjoy cool, morning, day, and night.
– We replace the sugar with honey, with gave a little more moist batter. The almonds and eggs hold everything together well, while the moisture from the honey makes them yield to the hands, the teeth, and being torn gently.
– We use melted chocolate instead of cocoa powder. The latter would work fine, but we have a big block of Callebaut dark on hand, and we seek the quotidian luxurious. It makes the chocolate batter a little denser, and gives a nice textural contrast to the almond batter, which is a bit lighter (though still full and deep). Because why not?
– Instead of making a chocolate centre, we just make a chocolate top. Though we like the idea of a surprise in the middle, we also like how the dark batter looks on top of the light.
– Chopped almonds instead of sliced. A little more rustic, with a full-fledged instead of delicate crunch.
Jer can eat them too, cause they have no flour. Mom takes two for the golf course, and returns wanting a third. Dad eats not only one but two, which for a sweet-wary palate is saying something.
By all accounts a success. Next time we’re really going to have to make more than a pan.