Banana Nut Muffins

Take a moment to imagine banana nut muffins baking in your oven and their aroma filling your home. The smell is irresistible! Now, imagine eating one of these muffins after patiently waiting for them to cool down, and tasting the crunchy toasted walnuts on top then biting into the fluffy banana-kissed bread. Have I grabbed your attention yet? Surely your taste buds are listening! These muffins not only taste amazing, but are also made with whole grains, and less refined sugar for a more nutritious dessert that you can feel good about eating. :)

Prep time: 20 minutes

Bake time: 28 minutes

Servings: 12 muffins

Ingredients:

  • 1 1/3 cup ripe bananas, mashed (about 3 large bananas)*

  • 2 T. almond butter

  • 1/3 cup coconut milk (or your milk of choice)**

  • 1/4 cup coconut oil, melted

  • 2 T. agave***

  • 2 t. vanilla

  • 2 T. ground flax meal

  • 1/3 cup coconut sugar

  • 1/2 cup rolled oats

  • 3/4 cup whole wheat flour

  • 3/4 cup oat flour****

  • 1 t. baking soda

  • 1/2 t. baking powder

  • 1/4 t. salt

  • 2 t. cinnamon

  • 1/3 cup chopped walnuts

Directions:

  1. Preheat oven to 350 degrees Fahrenheit and line a muffin pan with muffin liners.

  2. Mash bananas and almond butter together in a large bowl.

  3. Then stir in coconut milk, coconut oil, agave, vanilla & ground flax meal.

  4. Next stir in the coconut sugar.

  5. Measure out the remaining dry ingredients (rolled oats, whole wheat flour, oat flour, baking soda, baking powder, salt & cinnamon) into the wet mixture. Then stir everything together until all the dry ingredients are moistened.

  6. Use the 1/4 measuring cup that was used to measure the coconut oil, and pour 1/4 cup of batter into each muffin lined cup.

  7. Sprinkle chopped walnuts on the top of each muffin and gently press them into the batter.

  8. Put the muffin pan in the oven and bake for 28 minutes.

  9. Remove muffin pan from the oven and let them cool in pan for 10 minutes, then remove the muffins and let them cool completely on a cooling rack.

  10. Enjoy!

Notes:

*If your 3 bananas don't quite measure up to 1 1/3 cup, you can substitute applesauce for the remainder. For example, I made one batch with 1 cup of mashed bananas + 1/3 cup unsweetened applesauce and they came out perfect.

**I've personally tested this recipe with coconut milk & almond milk.

***You can sub the agave for honey.

****Oat flour can be bought or it can easily be made by blending old fashioned oats in a blender (approximately 1 1/4 cup oats= 1 cup oat flour).

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