When an MS3 schedule meets a move-in-not-so-ready pantry… Time in med school is quite the enigma. It seems not too long ago, I was a first year pulling long nights in the library (or more affectionately known as Club Calder). But then again, it seems about time I finally get to put all that studying to work on the wards.
Two weeks into third year, I’ve already realized that I’ll need to do more meal prepping to make eating healthy a lifestyle. This recipe started as a spontaneous experiment since I had a Costco-sized bag of almond flour in the fridge and an unopened bag of tapioca flour Felicia accidentally bought some months ago. But I ended up loving the spongy texture and light banana flavor of these paleo, grain-free muffins so much that here they are! Perfect for breakfast meal preppin’ and munchin’ on the go.
Almond Muffins (Paleo)
Makes 12 muffins (adapted)
- 2 cups (225 g) almond flour
- 1 cup (120 g) tapioca flour
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 5 tbsps maple syrup
- 1/4 cup bananas, mashed
- 1/4 cup coconut oil, melted
- 3 eggs
- Preheat the oven to 325°F. Grease or line a standard 12-cup muffin tray.
- In a large bowl, combine the almond flour, tapioca flour, baking soda, cinnamon, and salt.
- Create a well in the center of the dry ingredients and add the maple syrup, mashed banana, coconut oil, and eggs, and mix until well-combined.
- Divide the batter evenly among the prepared wells of the muffin tray. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
To store, keep muffins refrigerated. Warm in microwave for 10s just prior to eating.