Banana Walnut Muffins (grain + dairy free)

Banana Walnut Muffins (grain + dairy free)
Print Recipe
TOTAL TIME :20minutes25minutes
  • 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
  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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