I can’t say there are many recipes that I’ve made while on the Daniel Fast that I would keep eating after the fast ended. These muffins, however, are the exception to the rule. These muffins are DELICIOUS. I have to give myself a bit of credit for tweaking an original recipe (which i NEVER do, because I always mess things up!)…i think that’s what really pushed them over the top. Rather than using 1.5 cups of whole wheat flour (which usually makes everything taste like dense cardboard), I substituted Almond Flour for part of it!! Now, before you say “forget it, i dont have almond flour and I’m not going to spend $11 for 16oz of it at the store”…I’ll tell you that I made my own almond flour! Just take a cup of almonds and grind them in your blender/food processor/Magic Bullet! Blend it until it looks like fluffy snow…but not too long that it starts turning into Almond Butter. (note: you may not need the oil the recipe calls for, since almonds have natural oils/fats in them..but i haven’t tried that variation yet).
These muffins have so much flexibility…you could add so many things to make so many varieties! The base is banana, so you’ll have a subtle hint of that…but they aren’t an overwhelming banana flavor like other banana muffins. They are more like a delicious bran muffin than anything.
I got the original idea for these muffins from this blog, but here is my variation:
- 3 bananas (mashed)
- 1/2 cup whole wheat flour
- 3/4 cup almond flour
- 1/2 cup honey
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1/8 cup oil
- 1 tsp cinnamon (optional)
Turn the oven on to 350 degrees. Mash the bananas in a big bowl. Get all of the big chunks out…it should be a mushy, thick batter texture. Then add the remaining ingredients and stir together.
Here’s where you can get creative: you could add blueberries, raisins, small chunks of apple, walnuts, or any other thing you’d like to try! You could also substitute part/all of the honey for agave nectar.
Pour or scoop batter into a pan (i greased mine, just in case) and bake for 18-20 minutes. This recipe made 9 small muffins for me. They are ready when batter doesnt stick to a knife..they should easily pull out of the pan. These muffins will be pretty light and fluffy at first, so they seem to do better when you let them cool off first.
But, if you can’t resist waiting, then eat the hot muffins with caution and enjoy!!!!!
Sounds yummy — thanks for sharing! I went to Whole Foods on Friday and discovered all kinds of bulk non-gluten flour. The almond flour was definitely more reasonably priced than what I had seen at other grocery stores. They also had hazelnut flour, which I think I might try next!
I wonder if you could substitute the oil for applesauce… would be even healthier!
I’m going to try these, but use oat flour instead. Thanks for the recipe.
The guidelines I have seen say no honey or leavening (baking soda). But they sound good
Me too! But I think each person embarks on the fast with their own guidelines.
We personally are not doing Honey or Baking Soda but they look great for after.
I tried these with store bought almond flour and they were very moist, almost too moist because they didn’t rise in the middle, I baked for 21 minutes, do you think I did it wrong or didn’t leave them in long enough?