Banana Nut Muffins

These banana nut muffins are refined sugar free, oil free, and 100% whole food plant based.

Ingredients:

2 cups oat flour (don't have oat flour? Just throw 2.5 cups of rolled oats into the blender or blender bullet and pulse to a flour)
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
3 med bananas with spots. The more brown, the better (reserve one for chopping)
1/2 cup dairy free milk (we use organic soy)
1/3 cup maple syrup
2 tsp vanilla extract
2 tbsp ground flax + 6 tbsp warm water
1/4 cup walnut pieces (more or less if you want)

Preparation:

Preheat oven to 350F and line one 12-cup standard muffin tin with cupcake liners
In a small bowl or measuring cup make your flax egg by mixing your ground fla with 6 tbsp warm water. Set aside for 5-10 min to thicken
In a large bowl, add in oat flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine and break up any clumps
In a large bowl, mash 2 bananas, add dairy free milk, maple syrup, vanilla extract, and flax egg. Stir to combine. (Alternatively you can add these ingredients to the bullet blender or standard blender and pulse to combine)
Add dry ingredients to wet ingredients and stir until well combined - no more dry spots. Once combined, chop up remaining banana and stir into batter along with walnut pieces.
Pour batter into muffin cups (3/4 of the way) and bake for 20 minutes or until a toothpick comes out clean. Sprinkle a some rolled oats on top of each one before baking for extra decoration.
Allow to cool for 10 minutes. Remove from muffin tin and allow to finish cooling on rack.
Store in an airtight container for 5-7 days in the fridge and about 3 days on the counter.

Perfect for staying in and eating healthy - we hope you enjoy these muffins as much as we did. All of these ingredients can be found in your pantry and those bananas wasting away on the counter will make your muffins even sweeter and delicious.

Be sure to tag us when you make them.