Healthy Banana Nut Muffins
Ingredients
- 3 large overly ripe bananas, mashed (should have 1 1/2 cups)
- 1/4 cup melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure vanilla extract
- 1/4 cup maple syrup or coconut sugar (optional)
- 1 1/2 cups GF oat flour (or GF all purpose)
- 1/2 cup GF rolled oats, plus more for topping
- 1/4 cup flax seed (optional)
- 1/4 cup hemp seed (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- pinch of nutmeg
- 3 tablespoons water or plant milk, if needed
- 1/2 cup toasted pecans or walnuts, chopped, plus more for topping
Preparation
Preheat oven to 350 degrees Fahrenheit. Lightly spray a muffin tin or line with muffin liners.
Add the mashed bananas, melted coconut oil, apple cider vinegar, vanilla extract, and optional sweetener to a bowl. Mix with a fork until combined.
In a separate bowl, combine the remaining dry ingredients except for the pecans.
Add the wet ingredients to the dry ingredients and gently mix until just combined. If the batter is too thick or dry, add water or plant milk one tablespoon at a time. Then fold in the pecans.
Fill each muffin cup three-quarters full and sprinkle with extra pecans and oats, gently patting them down.
Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 5 to 10 minutes. Serve warm with a little vegan butter and a cup of coffee.
Tips
These muffins are a great way to use overly ripe bananas and can be enjoyed as both breakfast and dessert.
