|Banana Walnut Muffins (grain + dairy free)|
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.
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!
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.
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.