Soft and Moist Almond Flour Banana Blackberry Muffins | How to make Soft and Moist Almond Flour Banana Blackberry Muffins

By Antara Navin  |  16th Mar 2017  |  
4.0 from 1 review Rate It!
  • Soft and Moist Almond Flour Banana Blackberry Muffins, How to make Soft and Moist Almond Flour Banana Blackberry Muffins
Soft and Moist Almond Flour Banana Blackberry Muffinsby Antara Navin
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

8

1





About Soft and Moist Almond Flour Banana Blackberry Muffins Recipe

Light soft and delicious banana blackberries muffins are packed with fiber and healthy fats from the bananas, ground almond, coconut oil and blackberries. The almond meal used in this recipe is home made and is a healthy option for replacing all purpose flour. You can also coconut flour.

Soft and Moist Almond Flour Banana Blackberry Muffins is a delicious dish which is liked by people of all age groups. Soft and Moist Almond Flour Banana Blackberry Muffins by Antara Navin has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Soft and Moist Almond Flour Banana Blackberry Muffins at many restaurants and you can also prepare this at home. This authentic and mouthwatering Soft and Moist Almond Flour Banana Blackberry Muffins takes 15 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Soft and Moist Almond Flour Banana Blackberry Muffins is a good option for you. The flavour of Soft and Moist Almond Flour Banana Blackberry Muffins is tempting and you will enjoy each bite of this. Try this Soft and Moist Almond Flour Banana Blackberry Muffins on weekends and impress your family and friends. You can comment and rate the Soft and Moist Almond Flour Banana Blackberry Muffins recipe on the page below.

Soft and Moist Almond Flour Banana Blackberry Muffins

Ingredients to make Soft and Moist Almond Flour Banana Blackberry Muffins

  • 3 ripe large bananas
  • 2 1/4 cups sifted almond meal or almond flour
  • pinch of Sea Salt
  • 1 tsp baking soda
  • 1.5 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 2 large eggs at room temperature
  • 2 tbsp unsalted butter, ghee or coconut oil ( melted and cooled slightly)
  • 2 tbsp light sour cream
  • 1 cup blackberry, roughly chopped, fresh or frozen
  • 5 tbsp Powdered Sugar

How to make Soft and Moist Almond Flour Banana Blackberry Muffins

  1. Preheat oven at 350 degrees F. Line a 12 muffin tin with baking cups. Keep it aside.
  2. In a big mixing bowl, smash the bananas using a fork. Add coconut oil, sour cream, vanilla extract, eggs and powdered sugar. Stir and mix till all the ingredients are blended together to form a smooth homogeneous mixture.
  3. In a separate bowl, combine the almond meal, baking soda,cinnamon and salt. Now add this dry flour mixture intermittently into the wet banana mixture. Stir and mix till the flour is fully incorporated.
  4. Add the chopped blackberries into the mixture. Stir and mix.
  5. Pour batter into a muffin tin lined with baking cups – fill each cup about 3/4 full.
  6. Bake in the preheated oven for about 25-34 minutes (oven times and temperatures will vary – test doneness by inserting a toothpick, if it comes out clean, they're done)
  7. Cool the Muffins in the baking pan for atleast 30 minutes before taking them out.
  8. Store the banana muffins covered in fridge, or you can freeze these to enjoy later.

My Tip:

For the purpose of baking, always use ripe bananas as they add more flavor and sweetness to the baked good. Generally using blanched almond flour is a good option since it is more fine textured as compared to almond meal which is more coarse. Hence if using almond meal, it is a good to sift the flour first and then measure. You can also use coconut flour instead of almond flour. the trick to get a light, soft and moist texture using almond flour, is that the batter should contain moisture and should not be dry.HenceI used sour cream in this recipe. Also a slightly increased amount of rising agent should be used as compared to the normal flour.

Reviews for Soft and Moist Almond Flour Banana Blackberry Muffins (1)

Manvi Chauhan9 months ago

What a lovely recipe!
Reply

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