There’s something about this time of year that always re-energizes my love of recipe creation. I think it’s the cooler weather that makes us stay indoors longer and the fact that my body craves for grounding, warming foods. Generally at this time of year, I would suggest root vegetables and warm broths to ‘ground’ your body, but this time around we’re gonna go with muffins, haha!

You may be thinking, ‘don’t you already have a banana muffin recipe on your site?’ Yep, I totally do, but these ones are a little different. These ones are sugar-free! That’s right, I didn’t even use maple syrup or coconut sugar. They’re also gluten-free and use less bananas (3 instead of 5!)

Walnut Banana Muffins

makes 12 muffins

2 cups almond flour, sifted

1 tsp ground cinnamon

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 cup monk fruit sweetener, powdered (or you can use your favourite sugar-free natural sweetener like erythritol, etc.)

2 organic eggs, whisked

3 ripe bananas, mashed (overripe is best!)

1/4 cup avocado oil

1 tsp vanilla extract

1/4 cup walnuts, crumbled

1. Preheat oven to 375F. Line a muffin tin with 12 muffin liners.

2. In a large bowl, combine all of the wet ingredients.

3. In a second bowl, combine all of the dry ingredients, being sure that all flour clumps are gone. You may need to sift your flour.

4. Add the dry ingredients into the wet ingredients and combine well. Stir in crumbled walnuts, reserving a couple to top the muffins with.

5. Bake the muffins for 30-35 minutes until a knife comes out clean from the muffins.

Be sure to tag me @megan_rhn if you make these! I’d love to hear what you think. 🙂