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
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Preheat oven to 375F. Line a muffin tin with 12 muffin liners.
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In a large bowl, combine all of the wet ingredients.
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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.
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Add the dry ingredients into the wet ingredients and combine well. Stir in crumbled walnuts, reserving a couple to top the muffins with.
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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. 🙂
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