Almond Flour Strawberry Banana Muffins will rock your world! Try almond flour as an alternative to regular all-purpose flour, and bake your way to a fluffy, cake-like strawberry banana muffin.
Shopping local is relatively new to me. While visiting my mom in Washington, DC over weekends, we’d often stroll around the city farmer’s markets. And by “stroll”, I mean I sampled all of the fruits and desserts while my mom fulfilled her weekly grocery list. I dabbled in “shopping local” in undergrad during infrequent visits to the farmer’s market or random boutiques downtown.
It wasn’t until moving here to Charlottesville that I made a bigger effort to shop local. While I don’t get to the city market as much as I’d like, there are a number of awesome boutiques – O’Suzannah, Roxie Daisy, and Rock Paper Scissors are my favorites – where I’ve been buying greeting cards and gifts for friends and family.
This week’s Foodie Friday theme is Farmer’s Market Finds, and gave me the perfect opportunity to rave about my first local purchase in Charlottesville: JAM According to Daniel.
Samples of food are the way to my heart, and that’s how I fell in love with JAM According to Daniel three years ago. After a baby spoonful of Strawberry Rhubarb, I was hooked. I can’t even remember the other products I went home with, because this stuck with me.
Unlike your run-of-the-mill jam flavors, JAM According to Daniel is unique. With flavors like blueberry lemon and plum lime, who wouldn’t be interested? Another bonus for me was that there are MINIMAL ingredients involved. Check out the ingredients of our featured strawberry apricot: apricots, strawberries, organic evaporated cane juice, and lemon juice.
I could go on about how addicting this jam is, but let’s get to the actual recipe, yes?
Oh. My. Gosh (Becky, look at her butt). ALMOND FLOUR, you’ve won me over.
Neither Ray or I have gluten issues, so stocking up on all-purpose flour is standard at our place. For Hello to Fit, I enjoy experimenting with and sharing oat flour muffin recipes, like these sweet potato muffins or double chocolate zucchini muffins. However, the blogging community had me curious about this thing called “almond flour”. Namely, The Big Man’s World. AKA this recipe.
Thanks to the bulk bins at Whole Foods, I didn’t need to commit to an entire bag of almond flour. Rookie mistake! I should have, since this recipe entered baller-status.
Alternative flours leave me skeptical at first. I play the comparison game with all-purpose flour, and I wanted to create a recipe that had a fluffy, muffin-like texture. My first trial was with coconut flour, and the results were less than ideal. Maybe I didn’t play around with the cooking time enough, but the coconut flour muffins turned out kind of wet; they were missing that light and fluffy texture I craved.
These almond flour strawberry banana muffins were a HIT, to say the least. The recipe can be made by hand, which is nice when you’re running low on time and need to whip up a batch for the week. After about 25 minutes, scents of freshly baked banana bread fill the kitchen, and I couldn’t wait to take these babies out of the oven.
JAM According to Daniel is like icing on the cake. Before baking, each muffin is topped with a little dollop of jam; by the time the muffins are done, you have a nice swirl of strawberry-apricot jam within each banana muffin.
It’s not a complete muffin recipe if it doesn’t involve trying one right out of the oven. After they cooled down a bit, I took a fork and dug into one. Okay…two. The most obvious difference between using almond flour and coconut flour is seen when you peel the liner away from the muffin: it comes off easy! Again, perhaps I didn’t get my coconut muffins “just right”, but that doesn’t bother me anymore. Coconut flour, you’ve been replaced! Sorry ‘bout it…
My favorite way to enjoy these almond flour strawberry banana muffins are alongside a breakfast plate of eggs over easy and half of an avocado. Yesterday, I got a little adventurous and crumbled it overtop of a cup of Siggi’s plain 4% yogurt. Don’t hate ‘till you try! It was like a casual parfait snack between clients.
However you like to enjoy your muffins, don’t be afraid to experiment with different flours! I wouldn’t necessarily stick with just almond flour 100% of the time, but it’s nice to try new things and see what passes The Ray Taste Test (test is passed when Ray says “yes” to the question, “Would you eat this again?”). Spoiler alert: he thought these were delicious.
- 2 cups almond flour
- 2 eggs
- 2 egg whites
- 1/4 pure maple syrup
- 1/2 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- pinch of Kosher salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut oil, melted and cooled slightly
- 1 medium banana, diced
- 1 8 jar strawberry apricot JAM According to Daniel
- Preheat oven to 350 degrees F. Line muffin pan with paper liners. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt. In a separate bowl, whisk together eggs, egg whites, syrup, vinegar, vanilla, and coconut oil. Quickly combine wet and dry ingredients with a spatula, making sure to avoid over-mixing.
- Carefully fold in diced banana. Evenly scoop batter into muffin pan with a spoon. Top each muffin with 1 teaspoon of jam, and use a toothpick to gently swirl jam into batter.
- Bake in oven for 25-27 minutes, or until tops are golden brown and a toothpick inserted comes out clean.
- Cool on a cooling rack before removing. Serve warm, or store in an airtight container in the fridge. Muffins can be removed from fridge and either toasted or heated in microwave oven to enjoy later.
- What alternatives to all-purpose flour do you like to use?
- Do you shop in the bulk bins at Whole Foods?
- What’s your favorite flavor of jam?
- How do you shop local?