There’s not much better than a sweet, spicy, banana-laced muffin filled with crunchy walnuts. Unfortunately, most banana-nut muffins are filled with sugar, processed vegetable oils, and refined carbs. Not so with these beauties. They are just as tender and delicious as your favorite coffee shop muffin, but they are actually good for you. You can add some high-quality chocolate chips to these for an extra indulgence, but taste them first—you may find they don’t need it. Freeze any leftovers in a plastic bag; they’ll keep for weeks as a sweet treat whenever you like.
• 1 cup blanched almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1 large egg
• 1 cup ripened bananas, mashed
• 1/2 cup unsweetened almond milk
• 3 tablespoons pure maple syrup
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and salt. Stir to combine.
3. In a small bowl, combine the egg, bananas, almond milk, and maple syrup. Beat until well combined. Add the wet ingredients to the flour mixture, and mix well.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container or loosely wrapped in plastic for up to 3 days.
6. Makes 1 dozen muffins.
