Leftover Almond Meal Banana Muffins
One big way I can be more active in not contributing to food waste is using the almond meal that's left after I make my milk each week, and I've started experimenting with the best uses. After a few google searches I found this recipe. Plus I had some old bananas I was going to mash and toss in the fridge for a rainy day but decided to use them right up instead. Let me start by saying I actually hate baking. I don't like following specific directions & measurements when I cook so as you'll see in the video below my measurements are a less than perfect. Oh yea and I used baking soda instead of baking powder.. oops! But turned out swell, so I would use that next time too! They were crispy on the outside but super moist and soft on the inside, just the way a perfect little muffin should be!
- 2 cups leftover almond meal (I saved mine covered in the fridge for a day, it was still moist. Also original recipe called for 3 cups, but I only had 2)
- 2 old bananas
- 2 eggs beaten
- 1/4 cup or a large scoop of coconut oil, melted in the microwave
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract (recipe called for a teaspoon, see..."whoops"
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda (recipe called for powder, shucks!)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Mix all ingredients in a large bowl with a spoon or spatula
- Divvy up big spoonfuls into muffin tins (sprayed) or as I did simply into foil baking cups
- Bake for ~50 minutes at 300 degrees (I accidentally set it to 375 and then changed to 300 when I popped them in so mine cooked about 10 minutes faster than original recipe)
- I didn't add any sweetener like honey, organic agave, etc because I didn't want them to be very sweet and they weren't. If you want a sweet version add those things or even dates, raisins, chocolate chips....
- Make this into a banana bread loaf instead! If you have more than 2 cups of almond meal make a larger batch and form it into a loaf
- Eat as a snack on the go all by itself or spice it up with some cashew butter & jam