|Paleo Banana & Almond Flour Energy Muffins, Photo: NK|
Since a blizzard, nearly sub-zero weather, and a subsequent tri-state area-wide sheet of ice has had me and the husband reluctant to venture out for the past few days, we've been quite disciplined. We even visited our building's gym for a record breaking three times in since Friday. So, a big five days into the new year, we're feeling pretty smug about keeping our promises to eat better and workout more.
Then came Sunday afternoon. A time for rest, a time for reflection, a time to get the blues. Fearing that boredom would cause my idle hands to morph into one heck of a devil's workshop (aka: should I attack that jar of marshmallow fluff in the pantry?), I knew I'd better peel myself off the couch and set about creating something nutritionally redeeming. It seems that the Sunday blues can give rise to good things:
When today's oven adventure, Paleo Energy Muffins With Banana & Almond Flour, proved successful, I knew I'd want to share them with you.
These easy to make muffins take just five minutes to prepare and will help us in our quest to be a bit more balanced in our eating, use our calorie allotment more wisely, and choose foods packed with energizing protein and slow-burning fiber. We're not a Gluten Free household by any means, but today's muffins are. They're also fit for Paleo and Dairy Free diets.
Why make them? Paleo Energy Muffins With Banana & Almond Flour are a healthy, stick-to-your-ribs, breakfast on the go. They'd also make for a good pre-workout bite because they have a good helping of protein and slow releasing carbs to keep you going. A little sweet but not too much so and surprisingly filling, these tasty little guys keep well in the fridge and can even be frozen for up to a month. Sure, we may fall off the resolution wagon in a little while, but I'm happy to share today's healthy and satisfying on-the-go recipe for your future enjoyment. Good luck in your healthy endeavors this new year!
Paleo Energy Muffins With Banana & Almond Meal
Adapted from Powerhungry.com
Yield - 10 Muffins
Per Muffin: 235 Calories, 18g Fat, 7.5g Protein, 12g Carbs, 3.2g Fiber
2.5 Cups Almond Meal (we use Bob's Red Mill)
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
2 Medium Bananas, very ripe
2 Organic Eggs, beaten
1/2 teaspoon Cinnamon
1 teaspoon Unsweeted Cocoa Powder
2 Tablespoons Light Agave (or Honey)
1 teaspoon good quality Vanilla Extract
2 Tablespoons Melted Coconut Oil or Canola Oil
1 teaspoon Apple Cider Vinegar (we like Bragg Mother Vinegar)
|Finished in a flash, Photo: NK|
2. Combine the first three dry ingredients in a Large bowl.
3. In a medium bowl, mash the Bananas extremely well until almost smooth. Add the beaten Eggs, Cinnamon, Cocoa Powder, Agave, Vanilla Extract, Oil, and Apple Cider Vinegar. Combine well.
*If you like, you could add other mix-ins here such as carob chips or raisins.
4. Pour wet ingredients into dry ingredients and combine well. Pour mixture 3/4 of the way up the muffin cups. Bake for 18 minutes until the center of the muffins is set and the edges have become a bit golden. Remove tin to a rack for cooling (at least 20 minutes). Enjoy!
Freeze in an airtight container for up to 1 month
Store at room temp, sealed, for 2 days
Refrigerate, sealed, for about a week