Perfect Healthy Banana Nut Muffins
Yield: 12
Perfect Healthy Banana Nut Muffins
These muffins are the most perfect, moist, flavorful healthy banana nut muffins you'll find. Gluten-free, can easily be made vegan, and so so satisfying.
Prep time: 20 MinCook time: 22 MinTotal time: 42 Min
Ingredients
- 1/3 cup apple sauce
- 2 Tbsp butter melted (to make vegan, use extra virgin olive oil)
- 1/2 cup maple syrup
- 2 eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- 1/4 cup milk of choice*
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup oat flour
- 1/4 cup cassava flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 cup walnuts for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a muffin tin with coconut or olive oil
- In a large bowl combine all dry ingredients: almond, oat, and cassava flours, baking soda, salt and cinnamon.
- In another large bowl mash the bananas, beat in the eggs, and remaining wet ingredients: apple sauce, butter, vanilla, maple syrup and milk.
- Fold your dry ingredients into the wet until fully combined, but not over mixed.
- Scoop into prepared muffin tins filling nearly to the top.
- Chop walnuts finely and sprinkle over the top, lightly pressing into the top of the batter to ensure they stick in after baking.
- Place in over and bake for 26 minutes or until a toothpick or cake tester in middle comes out free of crumbs.
- Allow to cool in pan for 10 or so minutes. Then run a rim around the outside of each cup and gently pop the muffins out to cool fully on a wire rack.
- Sit back and enjoy every bite!
- Storage suggestions: These muffins are moist, so they will keep for just three to four three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so.
Notes
*I prefer almond or cashew milks here. My favorites are either Malk Unsweetened Vanilla Almond Milk or Elmhurst Cashew!