A healthy and delicious muffin that’s great for breakfast or anytime of the day! Great for spring and especially quarantine!

Gluten Free and full of yummy banana flavor~ If you really want to make them sweeter you can use real sugar if not coconut sugar does the trick. Walnuts add a nice crunch to the moist muffin. You can use any milk for the liquid and even add chocolate chips if you’re feeling they need a little something extra. Also, using fun cupcake liners makes it all the more fun!

ENJOY!

Banana Walnut Muffins 

INGREDIENTS

DRY 

1 3/4 cup  GF oat flour ( use regular flour if not wanting gluten-free) 

1 1/2 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1 tsp cinnamon 

1 tsp pumpkin pie spice 

WET

1 cup very ripe mashed banana

1/4 cup coconut sugar ( if you prefer it sweeter use real sugar) 

1/4 cup coconut oil ( melted) 

1/2 cup coconut milk 

1 tsp vanilla 

1/2 tsp almond extract 

Equivalent of 2 eggs ( I use Ener-G egg replacer) 

3/4 cup chopped walnuts 

• may also do chocolate chips instead of/or in addition to walnuts. 

INSTRUCTIONS

Preheat oven to 350 and spray muffin pan 

Mix all dry ingredients 

In a separate bowl mix all wet ingredients. 

Mix dry and wet ingredients until blended 

Fold in chopped walnuts

Fill muffin cavity’s to 3/4 full. 

Bake in oven for 15-18 min until springy and toothpick comes out clean. 

Once out of oven brush tops with a little coconut oil and sprinkle some more coconut sugar

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