Nutty Yogi Banana Muffins recipe

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Ingredients

1 cup almonds
2 very ripe bananas, mashed
1 cup teff flour
1 cup brown rice flour
¾ cup almond milk
½ cup coconut oil, room temperature
2 tablespoons water
2 tablespoons ground flax seeds
1 tablespoon ground cinnamon
1 teaspoon sea salt
1 teaspoon baking powder
¼ teaspoon ground allspice
20 walnut pieces, or more to taste

Nutrition Info

165.4 calories
carbohydrate: 14.9 g
cholesterol: : -
fat: 11.1 g
fiber: 2.8 g
protein: 3.4 g
saturatedFat: 5.2 g
servingSize: -
sodium: 119.9 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

  2. Place almonds in a coffee grinder or food processor and grind into a meal.

  3. Combine almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds in a large bowl. Blend with an electric mixer until smooth. Mix cinnamon, salt, baking powder, and allspice into the batter.

  4. Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Recipe Yield

20 muffins

Recipe Note

Healthier than flour and sugar recipes, these muffins are naturally sweet, filling, egg-free, and protein-rich. Kid-tested and approved.

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