BANANA MUFFINS
My bananas were so ripe they were falling off the kitchen banana “tree.” My daughter found these cute silicone muffin pan liners at a Goodwill in Hawaii and gave them to me. The liners are awesome and so are these muffins!
Here is the original recipe from Faithful Plateful which I modified.
Watch this interesting 5 minute video by Dr. Michael Greger: Which fruits fight cancer better?
Banana Muffins
Ingredients
1 cup whole wheat pastry flour
3/4 cup blanched almond flour
1/2 teaspoon baking soda
2 teaspoon baking powder
Pinch of salt
1 heaping teaspoon cinnamon
1/4 teaspoon ground nutmeg
3 large overripe bananas (mine weighed 11 ounces)
1/4 cup maple syrup
1/4 cup almond milk or nondairy milk of choice
2 teaspoons vanilla extract
1/2 cup mini dark chocolate chips, optional
1/2 cup chopped walnuts, optional (raw or toasted)
Instructions
Preheat the oven to 325 degrees. Line a muffin pan with parchment paper or silicone baking cups.
In a medium bowl combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
Put the bananas, maple syrup, almond milk, and vanilla in a high speed blender and blend until smooth
Add the wet ingredients to the dry ingredients and mix until combined. Fold in chocolate chips and/or walnuts if desired.
Fill 12 muffin cups 3/4th full.
Bake for 25 minutes or until an inserted toothpick comes out clean. (mine took 29 minutes)
Place muffins on a cooling rack.
