Banana Walnut Muffins (grain + dairy free)
More than just banana bread in muffin form, these little gems have the rich, caramel flavor that you get in a traditional bananas foster flambeed dessert...but did I mention they're actually GOOD for you?!
20 minutes
25 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 163 |
| Fat: | 10 g |
| Carbohydrates: | 17 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 213 mg |
| Fiber: | 4 g |
| Sugars: | 9 g |
| Calculated per serving. | |
by Laura Lea
Serves: 12
Ingredients
- 1.5 cups1.5 cups1.5 cups Almond Flour
- .5 cup.5 cup.5 cup Coconut Flour
- 2 tsp2 tsp2 tsp Baking Powder
- 1.5 tsp1.5 tsp1.5 tsp Ground Cinnamon
- .5 tsp.5 tsp.5 tsp Sea Salt
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract, or 1/2 tsp vanilla powder
- 333 Banana, 3 large ripe bananas (or 4 medium)
- .5 cup.5 cup.5 cup Coconut Sugar
- 333 Eggs, large, preferably local from pastured hens
- .25 cup.25 cup.25 cup Coconut Milk, full fat
- 1 cup1 cup1 cup Organic Walnuts, raw
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees F and line cupcake tins with cupcake liners or grease generously with butter or coconut oil.
- Place walnuts on a baking sheet and bake 10-12 minutes or until fragrant and slightly darkened in color. Remove and set aside.
- In a mixing bowl, whisk together flours, baking powder, cinnamon, and sea salt. In a separate, larger mixing bowl, mash banana, coconut sugar, eggs, vanilla extract and coconut milk until almost completely combined with very small banana pieces. *If using vanilla powder instead of extract, add to dry ingredients.
- Add dry ingredients into wet and mix thoroughly until incorporated. Chop cooled walnuts and stir them into batter. Scoop a rounded 1/4 cup batter into each tin. If there is leftover batter, distribute it evenly into cupcake molds. This is a thicker batter, so use the pads of your fingers to even out the tops of each mold for even baking.
- Bake for 25 minutes or until a toothpick comes out clean and tops are golden-brown. All to cool 15 minutes before enjoying.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.