Banana Walnut Muffins (GF)
Ever since focusing on becoming a more intuitive eater and ditching the diet mentality and instilled food rules that I had set overtime, sweets and dessert have come back into my life and I have been so grateful for it. I love to cook a ton of things on Sunday (or Monday realistically, as Sundays I am still trying to soak up the weekend and fun activities), and I always try to make a baked good or treat to have when I am in the mood. Baking has also become somewhat therapeutic to me and the smell of bananas in the oven is just what I need each week. I have started to use different types of flours too as some have great nutrient benefits and are naturally gluten-free. But good old all purpose flour will (likely) work just the same - so don’t be intimidated by the price of almond flour or coconut flour if you can’t find a good steal near you! JUST SAYING though… Costco almond flour was an amazing deal so now a lot of my baked goods will likely use that :)
Preheat oven to 375F
Melt coco oil and ripened bananas, add rest of wet ingredients.
Add in remaining ingredients and mix well.
Spray muffin pan with coconut oil or place liners to ensure it doesn’t stick.
Add extra walnuts and chocolate on top if desired.
Cook for about ~10-13 min until tops are a bit golden and toothpick can go through clean.
Once cooled, can wrap in plastic wrap and leave on counter for 2-3 days or in a container in the fridge for the week!
2 ripened bananas
1/4 cup coconut oil
2 tbsp maple syrup
1 tbsp vanilla extract
1 cup almond flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup walnuts +extra for topping,
1/2 cup chocolate chips - I didn’t have but I bet would be a good addition