Some things are just meant to be eaten on top of a mountain. You know, picnic style. With the cold wind whipping around your face, and the ocean far away in front of you, and the sweat on your back starting to chill but not enough that you need to get moving again. Mountain top snacks. Like banana-almond muffins that aren’t too sweet and taste more like a breakfast muffin than an afternoon tea muffin. The kind of muffin that gives you energy to hike the 6 miles back to the car when the rain is starting to drop big ploppy raindrops onto your already wet back. Yes. These muffins are perfect as a fuel snack.
Though they ARE actually delicious with tea in the afternoon too, I mean, I’ve polished off quite a few. Today I had 2. Yesterday I had 4. The other day when I was hiking I had 3 on top of Sandstone peak. And then Carly had one, and Aaron had 4 (4!) and I’ve made 4 batches in one week, which means they’re received very well regardless.
Ok, and the best part: I didn’t tell anyone that they were kinda ‘healthy’ and they liked them anyway. I always find that if someone knows it’s healthy then they have a lower standard for tastiness. As in: “it’s great… for gluten free.” I try not to judge things in that way because I’d honestly rather go without than fool my tastebuds into accepting a substitute. And don’t worry, by ‘healthy’ I mean not laden with white flour and white sugar. They will still go straight to your ass, unless you’re eating them on top of a mountain. Just in case you thought I was bringing you diet food. No, dear reader, I will never stoop that low.
A note on almond flour: I use blanched almond flour. I use the one by Bob’s Red Mill. I had one packet that tasted stale and disgusting, and the whole batch of muffins had big crunchy almond chunks and that strange bitter almond flavour. They were not good. The rest of the batches were perfect– moist and full of flavour, with no weird bitter almond taste at all. The tester for me is tasting the batter. If the batter tastes good, then the muffins will too. In fact the batter tastes so good that I insist on tasting it about eight times just to be sure.
Banana almond muffins
adapted very slightly from Elana’s Pantry
3 bananas with brown spots
1/2 cup melted butter
2 large eggs
1 1/2 cups almond flour
1 tb arrowroot powder
1/4 tsp baking soda
1/4 cup honey
1/2 tsp vanilla
1/4 tsp salt
Preheat oven to 350.
Mash the bananas in a bowl, and add the butter and eggs. Mix all of the dry ingredients in a bowl, and then combine the two. Spoon into individual cupcake tins. Cook at 350 for approximately 30 minutes– but check after 25 minutes. The top should be golden brown and they should not cave in under a gentle pressing.