These muffins make a great breakfast, snack, or even dessert for kids and adults alike. They're a great source of protein and healthy fats, making them both very healthy and very satiating. Lightly sweetened with maple syrup, they don't have that saccharine, sickeningly sweet taste that characterizes commercial muffins. And since they're made with real food, they're so much healthier than any other muffins you'd buy. We like to make them on the weekends so that we can grab a couple as breakfast-to-go on busy weekday mornings. Healthy, delicious, and convenient.
Banana-Nut Muffins (paleo, GF, vegan)
makes 12 muffins
1 cup walnuts, plus an optional handful extra to garnish
2 cups blanched almond flour (we use this one in the U.S. and this one in the U.K.)
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
3 ripe bananas, mashed
1/2 cup unsweetened nut or seed milk
1/3 cup maple syrup
1/3 cup coconut oil, melted (we use this one in the U.S., and this one in the U.K.)
2 tsp vanilla extract
1. Preheat oven to 375 F (190 C).
2. Line muffin pan with 12 muffin liners (paper or silicone).
3. Place the walnuts on a baking sheet and pop in the oven for 5 minutes to toast. Once they're out of the oven, roughly chop them.
4. In a medium bowl, mix the almond flour, chopped walnuts, cinnamon, baking soda, and salt.
5. In another bowl, mash the ripe bananas. Then add the nut/seed milk, maple syrup, cocout oil, and vanilla and mix well.
6. Pour the wet bowl into the dry bowl and mix everything together until well combined.
7. Spoon the batter into the muffin tins and, if using the garnish, place a walnut half in the center of each.
8. Bake for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
9. Let cool for 5 - 10 minutes and enjoy!
These can be stored at room temperature for 4 days and keep well frozen for about a month.
Want to try these? Let us know in the comments!