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Preheat the oven to 350F.
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Prepare a mini muffin tin by generously oiling each cup.
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Combine the almond meal, spelt flour, baking powder, and salt in a bowl and stir with a whisk until very well combined.
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Separately, combine the agave nectar, mashed banana, milk, eggs, oil, almond extract, and vanilla and whisk until smooth.
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Add the wet mixture to the dry and mix well with a rubber spatula.
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Spoon the batter into the muffin cups, filling each about three-quarters full.
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Bake for 13 to 15 minutes, until a muffin springs back when touched in the center.
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Let cool on a wire rack for 15 minutes, then gently run a knife or small offset spatula around the sides of the muffins to loosen them before turning them out.
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To make chocolate orange muffins, replace 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder.
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Omit the extracts and instead add 1 tablespoon of orange zest or 1 teaspoon of orange oil (not orange extract) to the wet ingredients.
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Fold 1/3 cup chopped chocolate or mini chocolate chips into the batter once its mixed.
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For ginger lemon muffins, add 1 teaspoon of ground ginger to the dry ingredients.
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Omit the extracts, and instead add 3 tablespoons of finely chopped peeled fresh ginger, 2 to 3 tablespoons of lemon zest, and 1 tablespoon of freshly squeezed lemon juice to the wet ingredients.
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For gluten-free muffins, replace spelt flour with brown rice flour.
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Mini muffin tins come in a variety of sizes.
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I prefer using tins with a wide base, around 1 1/2 inches in diameter.
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Dont despair if you can find that exact size, as most anything will work.
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To prevent muffins from sticking to the bottom of the pan, make sure you grease the pan really, really, really well.
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Then, after baking you must exercise patience and allow the muffins to cool completely before removing them from the tin.
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Store in an airtight container at room temperature for 5 to 7 days or in the freezer for 2 months.
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(per serving)
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Calories: 100
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Total Fat: 6.4g (2.4g saturated, 0.4g monounsaturated)
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Carbohydrates: 8g
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Protein: 3g
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Fiber: 1g
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Sodium: 75mg
