BANANA WALNUT MUFFINS
Muffins are pure comfort food for me. They are a wonderful trek back to being a kid with my mom making amazing, home-made, love-filled treats for her six kids and my dad. She instilled a commitment in me for good food, frugality and infusing love in all of my own creations. For me, this now means making food as nutrient-dense and delicious as possible. It was boredom with breakfast, extreme cold temperatures and a need for warming, comfort food that inspired this recipe. Using a previous recipe creation as my inspiration, these muffins were born. I hope you love them as much as I do. Today was a two muffin day with a big tablespoon of nut butter drizzled over top.
Absolute, indulgent yum!
INGREDIENTS:
1 tbsp flax meal, mixed with 3 tbsp water, let stand 5 minutes
1/3 cup organic plant milk, soured by adding 1 tsp apple cider vinegar, let stand 5 minutes
1½ cups ripe bananas, mashed – approx. 3 large
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
½ cup organic gluten-free oats, buckwheat or quinoa flakes
½ cup buckwheat flour
1 cup almond flour
1 tsp baking powder and ½ baking soda, non-alum
Pinch sea salt
2 tsp cinnamon or pumpkin spice, plus extra to top muffins
¼ cup coconut sugar, to taste
1/2 cup walnuts, reserve some for the top
¼ cup dried figs, snipped into slivers
DIRECTIONS:
Enjoy these as is or warm and top with the SunButter Maple Vanilla Cream. It's heavenly.
SUNBUTTER MAPLE VANILLA CREAM
TERI’S MUFFIN TIPS:
Muffins are pure comfort food for me. They are a wonderful trek back to being a kid with my mom making amazing, home-made, love-filled treats for her six kids and my dad. She instilled a commitment in me for good food, frugality and infusing love in all of my own creations. For me, this now means making food as nutrient-dense and delicious as possible. It was boredom with breakfast, extreme cold temperatures and a need for warming, comfort food that inspired this recipe. Using a previous recipe creation as my inspiration, these muffins were born. I hope you love them as much as I do. Today was a two muffin day with a big tablespoon of nut butter drizzled over top.
Absolute, indulgent yum!
- Breakfast, or snack
- Vegan, gluten-free
- Prep time: 10 minutes, bake time 23-25 minutes
- Makes approx. 8-10 muffins
INGREDIENTS:
1 tbsp flax meal, mixed with 3 tbsp water, let stand 5 minutes
1/3 cup organic plant milk, soured by adding 1 tsp apple cider vinegar, let stand 5 minutes
1½ cups ripe bananas, mashed – approx. 3 large
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
½ cup organic gluten-free oats, buckwheat or quinoa flakes
½ cup buckwheat flour
1 cup almond flour
1 tsp baking powder and ½ baking soda, non-alum
Pinch sea salt
2 tsp cinnamon or pumpkin spice, plus extra to top muffins
¼ cup coconut sugar, to taste
1/2 cup walnuts, reserve some for the top
¼ cup dried figs, snipped into slivers
DIRECTIONS:
- Preheat oven to 350F and line muffin tins with paper cups or oil lightly.
- Mix the wet ingredients in a large measuring cup or smaller bowl and set aside.
- Combine all of the dry ingredients in a large bowl then stir in the wet ingredients until just mixed.
- Fill muffin cups to the top then top each with a walnut and a touch of cinnamon or pumpkin spice.
- Bake in preheated oven for 23– 28 minutes or until a toothpick inserted into the center of muffins comes out clean.
- Let cool on a rack, then remove from the muffin tin and store in an almost air-tight container in the fridge 3-4 days or freeze up to 3 weeks.
Enjoy these as is or warm and top with the SunButter Maple Vanilla Cream. It's heavenly.
SUNBUTTER MAPLE VANILLA CREAM
- Mix 2 tbsp SunButter 3-5 tbsp non-dairy milk. 1-3 tsp maple syrup, ½ tsp vanilla extract together, adjusting thickness and sweetness to taste.
- Drizzle over the top of the loaf as well as over each slice for absolute yumminess.
TERI’S MUFFIN TIPS:
- When varying the oats, quinoa flakes, adjust the moisture level of the dough accordingly adding addition flakes it the mix is a little thin or a splash of plant milk if it's too dry. Ideally the dough is a thick, and just a bit sticky.
- Add even more calcium, iron and magnesium and a crunchy yum factor with ¼ cup organic raw cacao nibs
- Baking time varies pending on the size of your muffins. If making smaller muffins, reduce the baking time accordingly using the toothpick test to gauge doneness.
- For added moisture and nutritional benefit, us and 2 tbsp walnut oil (walnut oil is omega three EFA rich)