Ingredients

The following ingredients have 12 Servings
  • 3 medium, very ripe bananas (1 cup mashed)
  • ¼ cup melted coconut oil
  • ¼ cup coconut sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cup gluten free oat flour
  • ¾ cup almond meal
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup walnuts, chopped
  • 2 tablespoons walnuts, chopped

Instruction

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.
  • Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, coconut sugar, flax egg, and vanilla. Whisk until well incorporated.
  • Add oat flour, almond meal, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in walnuts.
  • Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful round top. If needed, smooth batter into an even layer, with a domed top (rise) in the center. Optional: sprinkle walnuts on top of the muffins.
  • Bake for 16-22 minutes. Mine took 19 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!