BAM! (Banana Almond Maca) Cake Bites

Maca is not the same as matcha, but we’ve got lots of love for both superfoods. This Peruvian root has long been used for it’s medicinal qualities in South America and we’re finally catching on. And what makes this one of the best superfood powders out there, other than the fact that it’s packed with vitamins and is credited with having mood, fatigue, and labido (yep!)- enhancing qualities, is that it has a nutty-warm taste. This means it taste great in smoothies, oatmeal, yogurt, and our favorite thing in life, baked goods! We’ve packed these banana nut cake bites with maca powder, adding a rich nuttiness. Our mood is good. Our tum is yummed. This is having your cake and eating it.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 2 ¼ cups all purpose flour (you could use GF if you'd prefer)
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ Tbsp. ground cinnamon
  • 2 Tbsp. maca powder**
  • ¾ cup sugar
  • ¼ cup light brown sugar
  • ¼ cup unsalted butter (½ stick), melted
  • 3 large over ripe bananas, mashed
  • 1 cup almond milk
  • 2 large eggs
  • ½ Tbsp. vanilla extract
  • ¼ tsp. almond extract
  • ½ cup 0% plain Greek yogurt
  • Topping:
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all purpose flour
  • 3 Tbsp. almonds
  • 1 Tbsp. brown sugar + 1 Tbsp. maca powder
  1. Preheat oven to 350° F.
  2. In a large bowl, sift in flour, then combine all of the remaining dry ingredients.
  3. In a medium-sized bowl, mash the bananas. Add in the remaining wet ingredients (almond milk, eggs, both extracts, & Greek yogurt). Whisk together until combined.
  4. Add the wet ingredients into the dry ingredients bowl.
  5. Using a hand held mixer (or a larger stand mixer), beat together for 1-2 minutes until combined and lump-free. Do not over mix.
  6. In a small food processor, pulse together all of the topping ingredients until they form a crumb like mixture.
  7. Using a mini muffin or cupcake tin (you’ll be able to make approximately 36 mini muffins), grease with cooking spray.
  8. Using a small ice cream scoop or tablespoon, add the batter each cup is ¾ of the way full.
  9. Top with the crumble mixture. Bake for 20 minutes, until muffins are lightly browned on top and cooked through.
  10. Allow to cool and then take out of the tin. Serve or keep in the refrigerator for up to 5 days, covered in an airtight container.

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