Banana Muffins With Berry Compote
- 1 ¾ cup finely ground almond flour loosely measured not packed
- ¼ cup Flaxseed Meal
- 1 tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
- 2 medium extra ripe bananas
- 1 tbsp olive oil can sub for melted coconut oil
- 1 tbsp apple cider vinegar
- 1 tsp almond extract can sub for vanilla
- 2 tbsp unsweetened almond milk I used homemade
- 1 1/2 cup fresh or frozen berries
- 1 tbsp lemon juice
Preheat oven to 350 degrees F.
In a medium bowl combine all the dry ingredients, almond flour, flax meal, baking sofa, cinnamon, salt.
In a separate bowl mix the bananas, oil, apple cider vinegar, extract and milk. I use a pastry cutter to mash the bananas until smooth.
Add the dry ingredients to the wet ingredients, mix until just combined, do not over mix.
Fill ungreased or paper lined muffin cups 3/4 of the way full.
Bake 20-25 minutes until toothpick comes out clean and golden brown on top.
Place fruit and juice in a small saucepan and bring to a simmer.
Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit.
Continue cooking over medium-low heat for 10-13 minutes, until most of the liquid is gone.
Top your muffins with the berry compote!
These muffins are best eaten when fully cooled! Trust me, just hold your horses and don’t eat them straight out of the oven! I like them even better the next day! Nothing is better than a berry muffin, but please don’t bake the berries in the muffins, it makes the mixture too wet and they won’t bake properly. Don't grease the muffin tin, it will make the bottoms too wet and greasy.