Banana Walnut Muffins

With flavor and sweetness from the banana and the nuttiness of the walnuts, these muffins are delicious! Bake these muffins for family or friends, take them to a picnic, or offer them as a snack or dessert for children and adults. They’re made only with clean ingredients that are gluten-free, dairy-free, and egg-free. They’re also free of refined sugars, artificial flavors, and other problematic ingredients.

The fruit sugar in bananas is bonded to critical life-supporting trace minerals such as manganese, selenium, copper, boron, and molybdenum, and large amounts of minerals such as potassium, which is one of the most critical nutrients for neurotransmitter function. Bananas are also high in amino acids that work side by side with the highly bioavailable potassium as a catalyst for abundant electrolyte production.

Banana Walnut Muffins

Ingredients:

• 2 1/2 tbsp ground flaxseeds
• 1/3 cup water
• 1 cup mashed ripe banana
• 1 cup light coconut milk or unsweetened almond milk
• 2 tsp lemon juice
• 2 tsp vanilla powder or alcohol-free vanilla extract
• 1/4 cup maple syrup
• 1 1/2 cups gluten-free oat flour
• 2/3 cup brown rice flour
• 1/2 cup finely processed walnuts, more for topping
• 1/2 tsp baking soda
• 2 tsp baking powder

Directions:

Preheat oven to 350F/180C. Line a 12-cup muffin pan with paper liners or grease well. Set aside.

In a medium-sized bowl, whisk together the ground flaxseeds and water. Set aside for 5 minutes.

Add the mashed banana, coconut milk, lemon juice, vanilla, and maple syrup to the flaxseed mixture. Whisk until uniform.

In another bowl, add the oat flour, brown rice flour, processed walnuts, baking soda, and baking powder. Whisk until uniform and lump-free.

Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick but pourable. Add a bit more flour or coconut milk if needed to get this consistency.

Spoon the muffin batter evenly into the 12 muffin cups. Top each with a sprinkle of walnuts.

Bake for 22-25 minutes until browned on top and when a toothpick is inserted and comes out clean.

Cool for 5 minutes in the muffin pan, then move to a wire rack and cool completely.

Best enjoyed on the day of baking and in an airtight container until needed.

Makes 12 muffins

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Categories: Breakfast, Muffins, Snacks, Baking, Desserts, Kid Friendly

This item posted: 08-Apr-2022

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