We're heading out of town on a road trip to Asheville, N.C! Have you ever been? I've been nearby to Boone but never to Asheville and am looking forward to exploring the city, spending time in the mountains, and trying all the beer!
While I haven't even begun to start packing yet, I have been spending a lot of time thinking about what snacks to bring with us for the drive. Since we'll be driving down to Asheville from Brooklyn and stopping along the way to camp out, I wanted to make sure we have easy but healthy options to grab while we are in the car or for early mornings at the campsite. Muffins are always a favorite in our house, so I used what we had left in the fridge and the result was these delicious Strawberry-Banana Muffins.
Using almond flour for the muffins not only makes them light and fluffy but also gluten-free. For a binder, chia seeds and water are combined to make a chia egg. Chia seeds are super nutritious--full of fiber, protein, calcium and omega-3 fatty acids. Strawberries, which are in season, add little juicy, sweet bites but blueberries or raspberries would work just as well.
2 chia eggs
1 large banana
1/2 cup vegetable oil
1/2 cup coconut sugar, plus more for topping
1 tsp vanilla extract
2 cups almond flour
1 tablespoon flax meal
2 1/2 teaspoons baking powder
1 tsp cinnamon
Pinch of pink himalayan salt
1/2 cup of almond milk
1 cup strawberries, diced
1. Preheat oven to 400 degrees. Grease and line a 12 cup muffin pan.
2. To make the two chia seed eggs, stir to combine 2 tablespoons of chia seeds and 6 tablespoons of water in a small bowl. Let sit for five minutes
3. In a large bowl, mash the banana. Then whisk in oil, sugar, and vanilla extract.
4. Add the chia seed mixture to the bowl. Stir until combined.
5. To the bowl, add the almond flour, baking powder, flax meal, cinnamon and salt. Stir until the flour is mixed in but not fully, then add the almond milk. Stir to fully incorporate.
6. Add strawberries to dough and mix until evenly spread throughout.
7. Scoop the batter into the prepared muffin pan. If you'd like, sprinkle a bit of coconut sugar on top of each muffin.
8. Bake muffins for 20-24 minutes. A toothpick inserted into the middle will come out clean