Banana Bread Muffins - Ripe Mashed Bananas – Almond Milk – Egg – Vanilla Extract – Avocado Oil DRY INGREDIENTS – All-Purpose Flour – Cinnamon – Baking Soda – Baking Powder – Salt – Chopped Toasted Nuts
Dry roast the nuts in a non-stick pan over medium heat for 2-3 minutes. Cool down on a chopping board, then finely chop them. Set aside.
In a large bowl, add the pieces of peeled, ripe banana and mash with a potato masher, forks, or the paddle attachment of a stand mixer.
Pack the mashed bananas in a measuring cup to measure the amount called by the recipe and return to the bowl. Whisk in the remaining liquid ingredients.
Stir in flour, baking soda, baking powder, salt, and cinnamon. If your bananas are not ripe enough, add the optional granulated sweetener now.
Fold in cooled, toasted nuts and stir to combine. The batter should look like banana bread, not too thick, and fairly liquid with no lumps of flour.
Fill each muffin hole with about 1/4 cup of banana muffin batter using an ice cream scoop or a measuring cup.
Bake for 5 minutes at 420°F (220°C), then reduce oven to 350°F (180°C) and bake for 25-35 minutes or until a pick inserted in the center of the muffin comes out clean.
Let the Banana Bread Muffins cool down on a wire rack for 1 hour and serve them still warm. The muffin cases come off easier when cold.
Serving: 1 Muffin Makes: 12 Muffins
Prep: 15 Minutes Cook: 30 Minutes