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@ben140804: #viralvideo #TikTokBeautyFestVN #salecuoithang #ben140804 #dove

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Saturday 25 July 2026 13:30:00 GMT
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Healthier Fluffy Banana Bread Muffins😍 These muffins are so soft, moist and delicious! Such an easy and yummy dessert idea! Almond flour helps keep these muffins moist, while oat flour gives them a soft texture. I also used some gluten-free all-purpose flour to help keep them fluffy! If you don’t need to avoid gluten, you can of course replace the gluten-free all-purpose flour with regular wheat flour💛 Get my Ebooks and you’ll have all of my most popular recipes in one place + many exclusive recipes🤩 My Ebooks have 265 healthy & easy recipes. The link is in my profile or go to fitfoodieselma.com🥰 Ingredients for about 7 big muffins: 2 eggs 3/4 cup Greek yogurt, 5-6% fat (180 ml) 2 mashed ripe bananas 1/4 cup maple syrup (60 ml) 2 tablespoons olive oil 2 teaspoons vanilla extract 3/4 cup almond flour (180 ml) 1/2 cup all purpose (gluten-free) flour (120 ml) 1/2 cup (gluten-free) oat flour (120 ml) 2 teaspoons cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 2 oz. / 70 g 80% dark chocolate chunks optional topping: dark chocolate chips 1. Mix the wet ingredients together 2. Add the flours, cinnamon, baking powder and baking soda and stir until combined 3. Fold in the chocolate chunks 4. Spoon the batter into lined muffin tins. Add dark chocolate chips on top if you like 5. Bake at 350 Fahrenheit / 180 Celsius for about 25 - 30 minutes, or until a toothpick inserted to the center comes out with a few moist crumbs rather than completely dry 6. When the muffins have cooled a little bit, transfer them to a wire rack and let cool 7. They taste the best freshly baked but they last for a few days in an air-tight container. The next day I like to heat them in the microwave for about 20 seconds so that the chocolate melts a bit and the muffins get softer again 8. Enjoy #bananamuffins #healthydessert #healthieralternatives #healthybaking #glutenfreemuffins
Healthier Fluffy Banana Bread Muffins😍 These muffins are so soft, moist and delicious! Such an easy and yummy dessert idea! Almond flour helps keep these muffins moist, while oat flour gives them a soft texture. I also used some gluten-free all-purpose flour to help keep them fluffy! If you don’t need to avoid gluten, you can of course replace the gluten-free all-purpose flour with regular wheat flour💛 Get my Ebooks and you’ll have all of my most popular recipes in one place + many exclusive recipes🤩 My Ebooks have 265 healthy & easy recipes. The link is in my profile or go to fitfoodieselma.com🥰 Ingredients for about 7 big muffins: 2 eggs 3/4 cup Greek yogurt, 5-6% fat (180 ml) 2 mashed ripe bananas 1/4 cup maple syrup (60 ml) 2 tablespoons olive oil 2 teaspoons vanilla extract 3/4 cup almond flour (180 ml) 1/2 cup all purpose (gluten-free) flour (120 ml) 1/2 cup (gluten-free) oat flour (120 ml) 2 teaspoons cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 2 oz. / 70 g 80% dark chocolate chunks optional topping: dark chocolate chips 1. Mix the wet ingredients together 2. Add the flours, cinnamon, baking powder and baking soda and stir until combined 3. Fold in the chocolate chunks 4. Spoon the batter into lined muffin tins. Add dark chocolate chips on top if you like 5. Bake at 350 Fahrenheit / 180 Celsius for about 25 - 30 minutes, or until a toothpick inserted to the center comes out with a few moist crumbs rather than completely dry 6. When the muffins have cooled a little bit, transfer them to a wire rack and let cool 7. They taste the best freshly baked but they last for a few days in an air-tight container. The next day I like to heat them in the microwave for about 20 seconds so that the chocolate melts a bit and the muffins get softer again 8. Enjoy #bananamuffins #healthydessert #healthieralternatives #healthybaking #glutenfreemuffins


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