Ingredients
The following ingredients have 10 Servings
- 1 cup + 2 tablespoons mashed, very ripe bananas (about 3 medium bananas)
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
- 1 ½ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- ¾ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup walnuts, chopped
- 1 tablespoon walnuts, chopped
Instruction
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
- Peel bananas and add to a large mixing bowl. Using a dough blender (recommended) or sturdy fork/whisk mash bananas until smooth. Add the coconut oil, maple syrup, 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 chopped walnuts.
- Using a muffin batter scoop, scoop and drop batter evenly into muffin cups. Fill each cup all the way to the top for a smaller quantity of big, round-topped muffins, and ¾ of the way for a larger quantity of smaller muffins. Optionally, press walnuts into the muffin tops.
- Bake for 20-30 minutes. Mine took 25 minutes for large, high-topped muffins. Place muffin pan onto a cooling rack for 30 minutes. Then, gently transfer muffins directly onto cooling rack for 1 hour to cool completely. Enjoy. Storing instructions below.
