Sunday, April 12, 2015

Banana Walnut Muffins

Submitted by: Isabel De Los Rios

Gluten-free muffins that are perfect for breakfast or a grab-and-go snack!


1.25 c. almond flour, organic
1 pinch sea salt, unrefined and pure
0.5 tsp. baking soda, pure
1 tbs. coconut oil, raw, extra-virgin, organic
1 egg, omega-3, cage-free, organic
2.5 med. banana, fresh, organic
0.5 c. walnuts, raw, organic


Preheat oven to 350°F. Line 8 muffin cups with liners. Mash the bananas in a bowl (very ripe bananas are best for this recipe). Add coconut oil and eggs, and blend until mixture is smooth. Add almond flour, salt and baking soda, and mix well. Add the walnuts, and stir to combine. Spoon the batter into muffin cups. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool in the pan for about half an hour, then serve. Two muffins are one serving.

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