Monday, March 25, 2013

Almond flax blueberry "souffle'" muffins no sugar added and gluten free option

Now, this isn't your typical muffin, so don't expect it to come out like one. The crust of this muffin gets crispy if you cook it long enough but the inside is a soft creamy like texture, almost like a thick bread pudding like consistency. I'm assuming this is because of the banana.. I thought they came out good, they just aren't regular muffins! I hate blogs that say their recipe is sooo amazing and perfect, and you make it and your like wow, thanks for lying to me. I don't mess around when it comes to food, these are pretty delicious, but if your looking for a light crumbly dunkin donuts cake like muffin, this isn't it!
***The next day these muffins are much less creamy inside and more muffin-like. I store in an airtight container, at room temp.


  • 1 cup unbleached flour, whole wheat flour                                                                                        [or for GLUTEN-FREE use organic rice flour or all purpose gluten free flour]
  • 3/4 cup almond meal
  • 1/4 cup ground flax meal
  • 3 tablespoons chia seeds (optional)
  • 1 tablespoon non aluminum baking powder
  • a dash of sea salt
  • 1 super ripe banana (if you only have a yellow banana, stick the whole thing in a warm oven for a few minutes)
  • 3 free range organic eggs
  • 1/4 cup sunflower or grape seed oil
  • 1 cup organic unsweetened rice milk, or almond milk
  • 4 tablespoons honey (optional) I felt like the batter ws too bland, I like tastey things so I add honey!
  • 1 teaspoon vanilla extract
  • 1 cup berries (i used frozen wild blueberries, I would recommend thawing)
  • non Gmo cooking spray (optional) --I use sunflower oil in my misto sprayer, it's awesome
  • sliced almonds for topping (optional)

If you don't have a ripe brown banana stick a banana in a warm oven.
In a medium bowl whisk together flour,  almond meal, flax meal, baking powder, chia seeds and salt. In this batch I didn't use chia, but It will help you feel fuller!

*Preheat oven to 400 degrees F. Place muffin liners in an 18 ct muffin pan. And (optional) spray the muffin liners with non stick spray. I only say this because my muffins really stuck to the paper cups!
In a large bowl smash and pulverize your banana the best you can. If you over warmed your banana, and it is a hot mess, do not add your eggs yet! You will get banana-scrambled eggs!

Add eggs, milk, oil, honey, vanilla.. you know.. whisk/blend together well
Slowly add dry ingredients until well mixed, then fold in your berries

fill muffin cups about half way with mix, and bake for about 20 minutes, more or less. A toothpick should come out clean.
You can take them out like this, or you can wait until the tops begin to lightly brown.

crispy on the outside, slightly creamy in the inside, but not gooey or under-cooked tasting.

The original recipe can be found here

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