if i had a dollar for each time i’ve opened up this page to blog about something, i’d be so stinkin’ rich.
blogging is so hard for me, whether it’s putting words together or deciding if the baked good should go with a more orange-ish hue or if the exposure should be dimmed down. I can’t seem to figure out a process for this after coming home from a full workday and staring at a computer screen for 8+ hours. i end up finding myself either in the kitchen on a new baking project, or in bed with a book or trusty ol’ netflix.
work-life balance is hard, and i do want to get better at it. i find myself thinking about work when i’m at home, looking through e-mails, brainstorming about what’s going on during the next workday- and i get it, it’s not healthy, but how do you help it? suggestions would be greatly appreciated!
speaking of healthy, these muffins are probably one of the healthiest things to ever hit gracefulleats. keep your butter in the fridge and your flour and sugar tucked away, because i’m about to introduce to you a flourless, refined sugar-less, healthy muffin.
this muffin replaces flour with almond flour and oats, and the sugar with honey and banana. add in a couple splashes of coffee, some toasted cocoa nibs, and voila- a guilt-free breakfast on the go. i’ve made this so many times before, and it’s so good. it’s healthy, so that means i can eat a couple in one sitting, right?
baker’s notes: cocoa nibs- i didn’t add them the first couple times i made them. then i found them at trader joe’s, $1.99 for a bag! i added them into the next batch of these muffins, and they were great- it added a crunchy bite and cocoa flavor without the added sugar from chocolate chips. add both chocolate chips and cocoa nibs for double the cocoa flavor!
also, i don’t eat gluten-free, but if you do, this can easily become a gluten-free muffin, just sub in gluten-free oats.
coffee banana oat almond muffins
makes about 10-12 muffins
adapted from Vanilla Bean Blog
2 cups almond meal/flour
1/2 cup rolled oats (gf oats if you want a gf muffin)
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup flavorless oil
1/4 cup honey
1/4 cup coffee, cooled
1 teaspoon vanilla
1/2 teaspoon baking soda
1 banana, mashed
1/2 cup semi-sweet chocolate chips (optional)
2 tablespoons cacao nibs (optional)
turbinado sugar, for sprinkling (optional)
preheat the oven to 375 f. Line a muffin pan with liners and set aside.
in a large bowl, whisk together the almond flour, oats, baking powder, and salt. set aside.
in another bowl, whisk together the oil, honey, coffee, vanilla, egg, and baking soda. Pour the wet ingredients into the dry, and stir gently until almost combined. stir in the mashed banana until just combined. mix in the chocolate chips and cocoa nibs, if using.
scoop the batter into the lined muffin pan (i like using a cookie scoop/ice cream scoop for this). if you’d like, sprinkle the muffin tops with turbinado sugar (i like doing this because it adds an extra layer of crunchiness).
Bake the muffins for 15-18 minutes, until a toothpick comes out clean. Let the muffins cool slightly before consuming.