2 cups (240g) whole-wheat flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 cups (337g) ripe banana, mashed
1 cup (240ml) almond milk
2 tablespoons flaxseed, ground
1 tablespoon lemon juice
2 teaspoons vanilla
For the spread
1/2 cup (125g) almond butter
1/2 cup (122g) applesauce, unsweetened
Preheat the oven to 350ºF (175ºC). Line a muffin tin with 12 muffin liners and set aside.
In a large bowl, combine the whole-wheat flour, baking soda and cinnamon, whisking to mix.
In a medium bowl, stir the mashed banana, almond milk, flaxseed, lemon and vanilla. Let stand for 5 minutes while flax thickens the liquids.
Stir the banana mixture into the flour mixture, until just combined; don’t overmix.
Scoop slightly rounded 1/4-cup portions of batter into each muffin cup. Divide any extra among the cups. Bake for 25 minutes, until a toothpick inserted into the center of a muffin comes out dry.
While the muffins bake, combine the almond butter and applesauce, mashing with a fork until smooth.
Serves: 12 | Serving Size: 1 muffin and 2 tablespoons spread
Nutrition (per serving): Calories: 125; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 22mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 7g; Protein: 3g
