Banana Nut Muffins

Banana Nut Muffins

Published on February 5, 2017 | By |
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12
    • Difficulty Level

These muffins are one of our favorites!  Simple, healthy and easy to grab on the go.

Hope you like them as much as we do!  Watch a quick tutorial on how to toast nuts.

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Ingredients

  • 3 cups finely ground blanched almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp fine sea salt
  • 3 large eggs
  • 1/3 cup warmed honey
  • 1/4 cup unsweetened almond milk
  • 2 very ripe bananas (lots of brown spots)
  • 1/3 cup chopped toasted walnuts (optional)

Instructions

  • 1. Preheat oven to 350 degrees and line a muffin pan with paper baking cups. I like these baking cups, they are unbleached and chlorine free.
  • 2. Toast walnuts in a small saute pan or in the oven. Keep a close eye and stir frequently about 5 minutes. When done spread out on a cutting board to cool.
  • 3. Mix the dry ingredients, almond flour, baking soda, cinnamon, and salt with a whisk.
  • 4. In a separate bowl, whisk the eggs and then add warmed honey, and almond milk.
  • 5. Mix the wet ingredients into the dry ingredients.
  • 6. Mash bananas and fold into batter.
  • 7. Roughly chop toasted walnuts and fold into batter.
  • 8. Scoop batter into prepared muffin pan making each about 2/3 full.
  • 9. Bake for 20-22 minutes or until tester comes out clean.
  • 10. Remove from oven and let cool in pan for 5 minutes and then cool on a wire rack.
  • 11. Muffins can sit on the counter for a couple of days and then move to refrigerator.
  • 12. These are yummy warmed up with a little bit of grass fed butter

Instructions

  • 1. Preheat oven to 350 degrees and line a muffin pan with paper baking cups. I like these baking cups, they are unbleached and chlorine free.
  • 2. Toast walnuts in a small saute pan or in the oven. Keep a close eye and stir frequently about 5 minutes. When done spread out on a cutting board to cool.
  • 3. Mix the dry ingredients, almond flour, baking soda, cinnamon, and salt with a whisk.
  • 4. In a separate bowl, whisk the eggs and then add warmed honey, and almond milk.
  • 5. Mix the wet ingredients into the dry ingredients.
  • 6. Mash bananas and fold into batter.
  • 7. Roughly chop toasted walnuts and fold into batter.
  • 8. Scoop batter into prepared muffin pan making each about 2/3 full.
  • 9. Bake for 20-22 minutes or until tester comes out clean.
  • 10. Remove from oven and let cool in pan for 5 minutes and then cool on a wire rack.
  • 11. Muffins can sit on the counter for a couple of days and then move to refrigerator.
  • 12. These are yummy warmed up with a little bit of grass fed butter
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About Chef

Jackie

I am a self taught chef and baker and have studied nutrition for the past 15 years. I received my Health Coach certification from the Institute of Integrative Nutrition. ...