Banana Walnut Muffins (grain + dairy free)

Banana Walnut Muffins (grain + dairy free)
Print Recipe
COMMENTS
WP_Post Object
(
    [ID] => 7241
    [post_author] => 2
    [post_date] => 2016-02-08 14:37:10
    [post_date_gmt] => 2016-02-08 20:37:10
    [post_content] => 
    [post_title] => Banana Walnut Muffins (grain + dairy free)
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => bananas-foster-walnut-muffins
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2016-02-12 17:47:06
    [post_modified_gmt] => 2016-02-12 23:47:06
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=7241
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 16
    [filter] => raw
)
02.08
SHARE THIS:
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.
This entry was posted in . Bookmark the permalink.