Easy Recipe
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.
1
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.
2
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.
3
Stir in flour, baking soda, baking powder, salt, and cinnamon. If your bananas are not ripe enough, add the optional granulated sweetener now.
4
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.
5
Fill each muffin hole with about 1/4 cup of banana muffin batter using an ice cream scoop or a measuring cup.
6
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.
7
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.
8
SERVINGS
TIME
Serving: 1 Muffin Makes: 12 Muffins
Prep: 15 Minutes Cook: 30 Minutes