Banana nut muffins are a freezer staple in our house. Perfect for a little snack or for a quick breakfast for the boys. These muffins are perfectly sweetened with all the sugar coming solely from the ripe bananas. I can't stress enough the importance of waiting until your bananas are EXTREMELY ripe. We are talking brown spots galore. The more the better. The riper your bananas the sweeter your muffins will be!
No sugar added, no oils, grain free, dairy free, and protein packed. Does it get any better?
What you'll need:
3 very ripe bananas
1 tsp pure vanilla extract
1 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/3 cup walnuts, chopped
Preheat oven to 350 degrees.
Spray muffins tins with nonstick spray or use silicone muffin pans.
In a large bowl, mix together your dry ingredients: almond flour, coconut flour, baking soda, cinnamon, and salt.
In a separate mixing bowl using an electric mixer, beat together the bananas, eggs, and vanilla until smooth.
Add your dry ingredients to your wet, stirring until thoroughly combined. Next, fold in your chopped walnuts.
Fill muffin tins 3/4 of the way full. Optional: sprinkle tops with additional chopped walnuts.
Place muffins in over and bake for 25-30 minutes or until tops are golden and toothpick placed in the center comes out clean.