Banana Walnut Muffins (grain + dairy free)

Banana Walnut Muffins (grain + dairy free)
COMMENTS
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    [post_date] => 2016-02-08 14:37:10
    [post_date_gmt] => 2016-02-08 20:37:10
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    [post_title] => Banana Walnut Muffins (grain + dairy free)
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    [post_modified] => 2016-02-12 17:47:06
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02.08
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TOTAL TIME :20minutes25minutes
12muffins
INGREDIENTS
  • 1 1/2 cups blanched almond flour (brand link below)
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla powder (sub 1 1/2 teaspoons extract)
  • 3 large, ripe bananas (or 4 small bananas or 3 1/2 medium)
  • 1/2 cup coconut sugar
  • 3 large eggs, preferably local from pastured hens
  • 1/4 cup full fat coconut milk
  • 1 cup raw walnuts
DIRECTIONS
  1. Preheat oven to 350 degrees F and line cupcake tins with cupcake liners or grease generously with butter or coconut oil.
  2. Place walnuts on a baking sheet and bake 10-12 minutes or until fragrant and slightly darkened in color. Remove and set aside.
  3. In a mixing bowl, whisk together flours, baking powder, cinnamon, vanilla and sea salt. In a separate, larger mixing bowl, mash banana, coconut sugar, eggs and coconut milk until almost completely combined with very small banana pieces. *If using vanilla extract instead of powder, add to wet ingredients.
  4. 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.
  5. Bake for 25 minutes or until a toothpick comes out clean and tops are golden-brown. All to cool 15 minutes before enjoying.
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Previous Posts:

  • paigecorbin

    LL, you know how I feel about these muffins, SO amazing!! I have tried many grain and dairy free muffins and nothing compares to these! Great texture, moist and love the toasted walnut crunch. Amazing with almond butter, regular butter or plain! The LL Balanced master strikes again!

  • Gina

    All of your muffin recipes are amazing- apple cider, sweet potato.. etc. I am looking to host a brunch but want to do my baking earlier. Do you think if I baked these a few days in advance, froze them, then reheated them in oven the day of they will keep the same moisture and taste?

    • You’re so sweet! I’m thrilled you like the recipes. These muffins do freeze well. I would thaw them out by placing them in the fridge the night before and then warming them at a low temperature in the oven, maybe 275, until they are just room temperature/slightly warm. They should be delicious still!

  • Britni Martinelli

    Do you by chance know the nutritional information for these or how i can calculate it?! They look yummy bout would like to fit them into my nutritional goals

    • Hi Britni! I do not, but you can calculate the information on http://www.myfitnesspal.com! These muffins are nutritious but they are probably not low-calorie :). Best of luck!

    • MARY GARGES

      You can actually put the link of this recipe into MyFitnessPal and it will pull all of the ingredients and calculate nutrition for you. Make sure you double check the ingredients that it pulls and take out any extra wording.

  • Teele Männik

    Can coconut milk be substituted for full-fat yogurt?

    • Hi Teele! I haven’t tried that substitution, but I think it would probably work really well! Make sure you use a plain yogurt. Let me know how it turns out!