Almond Flour Banana Muffins

This shop has been compensated by Collective Bias, Inc. and Mazola®​ Corn Oil.  All opinions are mine alone.  #MakeItMazola #simpleswap #CollectiveBias

A few better-for-you swaps and these Almond Flour Banana Muffins are lighter and delicious!

I love muffins.  I've always loved muffins.  In my opinion they are the perfect grab-n-go breakfast to go along with a steaming mug of coffee, but unfortunately often times muffins are LOADED with fat and calories that we cannot see.  Rather than filling these muffins with butter and other oils, I've created some better-for-you swaps and used Mazola® Corn Oil.  A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.

And I tell you what....these lighter swaps made these muffins delicious!

In addition to using corn oil, I used almond flour instead of all-purpose flour.  Have you tried baking with almond flour yet?  It's naturally gluten-free, using almonds that have been blanched and later ground to a fine meal and it is great in baking.

It is also low-carb and has become a must for those following a paleo diet who still enjoy baking grain-free.  I personally love the nutty and hearty taste it gives any baked good.  I've swapped almond flour as a 1:1 ratio in recipes with great results and have also mixed and matched using half almond flour and half all-purpose.

Clearly, if you've been a reader for awhile you know I'm a lover of all decadent recipes.  I'm not afraid to go "over the top" on a dish.  But, with that being said, I also throw in many lighter versions.

A girl cannot eat horrible all the time!

An easy way to make a few better choices with your food is in your baking.  Mazola Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family.  Not only with baking, but in grilling, sautéing, stir frying or in marinades and dressings.  It has a neutral taste which allows the flavor in your food to stand out.

Corn oil also has a higher than most smoke point at 450 degrees.  Not all cooks realize that many oils have different smoke points when stir frying or sautéing, only to find out once exceeded, it not only can negatively affect the food's flavor but also may alter its nutritional value.

Most muffin batters will call for an oil, butter and some sort of liquid dairy in the wet ingredients.  To swap in some better options I instead opted for corn oil, plain Greek yogurt and cinnamon applesauce.  This triple combo kept the muffins moist and soft.

And tasty!  The plain Greek yogurt is like sour cream, keeping the muffins rich and the cinnamon applesauce gives the muffins a boost of flavor without overpowering the taste.

Not to mention the mashed banana.  Because we ALL know that mashed bananas are good in any baked good.

With just 5 minutes of prep and 25 minutes of baking time, these muffins can even be baked on a weekday morning before your kids head off to school!

I know, I'm asking a LOT {trust me, I know all about rushed school mornings}, but it can be done.  Or take the easy route and bake a batch on Sunday afternoon so they are all ready to go on Monday morning.

These little breakfast treats {or afternoon snacks} are bursting with banana flavor and have just enough sweetness to curb that craving.  They also provide a better-for-you option when your schedule is pulling you here, there and everywhere leaving your grab-n-go options limited.

What kind of swaps do you use in baking or cooking?

Want to give this one a try?

Do it.  You will NOT be disappointed!

This shop has been compensated by Collective Bias, Inc. and its advertiser.  All opinions are mine alone.  

#MakeItMazola #simpleswap #CollectiveBias

Yield: 12Author: Ally

Almond Flour Banana Muffins

These banana muffins are made with corn oil, cinnamon applesauce, Greek yogurt and of course...mashed bananas! They are soft, moist and super delicious.

prep time: 5 minscook time: 25 minstotal time: 30 mins

ingredients

• 2 cups almond flour
• 1/2 t baking soda
• 1/2 t salt
• 2 eggs
• 1/2 cup plain Greek yogurt
• 1/3 cup cinnamon applesauce
• 2 T Mazola Corn Oil
• 1 t vanilla extract
• 2 mashed bananas

instructions

1. Preheat the oven to 350 degrees and line a 12 cup muffin tin with liners.
2. In a bowl whisk together the wet ingredients - eggs, yogurt, applesauce, corn oil, vanilla and bananas.
3. Add in the dry ingredients - baking soda, salt and almond flour.  Combine gently, just until ingredients are combined.  Do not over mix.
4. Using a muffin scoop, drop the batter into the lined muffin tin.
5. Bake for 25 minutes or until golden brown.  Allow to cool.

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