Five ingredients. Five minutes to make. And just twenty-five minutes til you’re jamming an ooey, gooey banana nut muffin into your mouth.
Yep, it’s that easy. Mix these five vegan, gluten-free ingredients together and bake for a chewy, moist-in-the-middle treat. The coconut flour and lack of baking powder means these are a little dense and chewy with a soft center, so get ready for some serious lip-smacking action.
And the people have spoken. I served these babies at brunch earlier this week – everyone was a fan, and no one seemed to mind that they weren’t as fluffy or bread-like as typical muffins. Plus, the health factor earned them major points. #schwing Enjoy!
3 mashed ripe bananas
½ cup coconut flour
½ cup almond butter
½ cup honey
½ cup crushed walnuts
1 tsp cinnamon
Preheat oven to 350 F and line muffin tin with muffin liners.
Mix all ingredients together thoroughly in a large mixing bowl.
Pour batter into muffin liners and bake for 20-25 minutes until golden on top.
Allow to cool. Store in Tupperware in the fridge.
Inspired by this original recipe.