This fruit-sweetened treat, splattered with toasted walnuts and topped with roasted banana, captures the heart of clean-eating cuisine while maintaining the illusion of indulgence.
Banana Nut Muffins:
- 4 ripe bananas
- 4 organic, pasture-raised eggs
- 1/2 cup dry-roasted almond or peanut butter
- 2 teaspoons organic vanilla extract
- 1/2 cup organic coconut flour
- 2 teaspoons organic ground cinnamon
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon pink Himalayan or Celtic sea salt
- 1/2 cup chopped walnuts or pecans (dry-roasted or toasted)
- Optional: additional sliced banana for topping or additional nuts
- Oven: preheated to 350 degrees
- Muffin pan and paper liners
- Food processor
- Cooling rack
Preheat the oven to 350 degrees.
If you are working with raw walnuts, toast the nuts for 8 minutes on a baking sheet in the oven prior to beginning the recipe.
Line a muffin pan with 12 unbleached paper baking cups.
In a food processor, blend the bananas, eggs, nut butter and vanilla until smooth.
In a separate bowl, whisk together the coconut flour, cinnamon, baking soda, baking powder, and salt. Add the dry mixture to the wet ingredients and stir until fully combined. Fold the nuts into the batter.
To make the muffins, divide the batter evenly between the liners. For an optional topping, add a slice of banana to the top of each muffin, or sprinkle extra nuts on top. Bake for 22-25 minutes or until an inserted toothpick comes out clean. Transfer the muffins to a cooling rack to finish cooling.
Wrap and store in the refrigerator or freeze individual muffins for later consumption.