Banana Walnut Muffins (grain + dairy free)

Posted on by llbalanced
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] => 2020-11-19 20:19:00
    [post_modified_gmt] => 2020-11-20 02:19:00
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => https://llbalanced.com/?post_type=recipe&p=7241
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 16
    [filter] => raw
)
02.08

So the banana bread story goes:

It is the thick of a hectic day. Person has many important things going on. Suddenly, Person catches gaze of overripe, almost KO-d bananas. Person looks away coquettishly. Pause. Slowly, Person turns gaze back to said bananas. Person drops all other obligations and responsibilities and turns on the oven.

banana muffins 5 (1 of 1)

Oh, you don't have love affairs with your food? Well, that's my banana bread story, and it's the reason this recipe is available for your baking pleasure. I actually almost didn't post this recipe, because there are so many darn banana bread/muffin recipes out there. But I reached out to my sweet Instagram followers, and the people spoke.

Thank you. For believing in me, trusting me and my food, and because...these muffins ARE AMAZING!!!!! They tastes like banana bread cake batter. And I nearly didn't even write down the recipe!

banana muffins 1 (1 of 1)

Yes, I'm biased. But my POV is all I have to go off of. Not only are these the tastiest baked-banana anything I've ever eaten, they are the healthiest. They're protein and fiber-packed from local eggs, coconut and almond flour and naturally sweetened with coconut sugar and bananas only.

I've made them three times since the initial flirtation baking sesh, and I have a feeling they'll be a weekly staple for some time. There's just something irreplaceably comforting and warming about the scent of cooked bananas and toasty walnuts.

banana muffins 2 (1 of 1)

If you haven't yet invested in coconut flour and almond flour, I truly cannot recommend it enough. I now bake almost exclusively with these two flours, because they're so nutritious and they don't spike my blood sugar & cravings the way grain-free flours do. It's especially important to order blanched almond flour, which is finely ground and mimics the smooth, tender texture of classic goods. Here's a link to each:

Enjoy!!! I'm off to say heyyyyy to one of my muffins, toasted and slathered in almond butter.

banana muffins 4 (1 of 1)

Coconut Flour

Almond Flour

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.

Previous Recipes: