Delicious Banana Walnut Muffins You Won't Feel Guilty About Snacking On


These Banana Walnut Muffins are perfect for a morning snack or something sweet for dessert. Not only that they are quick and easy to make.


Here are just some of the reasons I love these banana walnut muffins:

  • Vegan

  • Gluten-Free

  • No refined sugars

  • Only need one bowl


If you try this recipe, be sure to let me know! Leave a comment, rate it, and don't forget to tag a photo #WMFGBuiltByPlants on Instagram! I'd love to see how yours turns out. Cheers friends!


Banana Walnut Muffins

Ingredients:

  • 1 flax egg (1tbsp flaxseed meal + 2 + 1/2 tbsp water)

  • 3 Medium ripe bananas

  • 1 tbsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp vanilla extract

  • 3 tbsp water

  • 1/2 cup coconut sugar

  • 2 + 1/2 tbsp maple syrup

  • 1 tsp cinnamon

  • 3/4 cup unsweetened almond milk

  • 1 + 1/4 cup almond meal

  • 1 + 1/4 brown rice flour

  • 1 + 1/4 rolled oats

  • 1 cup roughly chopped walnuts


Directions:

Preheat oven to 180c and spray a muffin tray with oil.


In a large mixing bowl, prepare the flax egg by mixing water and flaxseed together. Wait 5 minutes, then add the banana, baking powder and baking soda. Mash until only small chunks remain.


Add vanilla, water, coconut sugar, maple syrup and cinnamon. Mix vigorously to combine.


Add almond meal, brown rice flour and oats and stir until just combined.


Then divide the batter evenly into the muffin tin. It should make 12 muffins. Top the batter with walnuts.


Bake for 28-35 minutes or until a toothpick inserted into the centre of a muffin comes out clean and the edges are dark golden brown. Remove from the oven and let them coom in the tin for 5 minutes. You can then remove them from the tin and put on a cooling rack.


Serve with vegan butter, nut butter, or as it is.


Notes:

Makes around 12 muffins.


Perfect item for the freezer if you don't want to eat them all at once.




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