Nutty Yogi Banana Muffins
Description
These nutty muffins made with teff and brown rice flours and sweetened with mashed bananas are a kid-approved, gluten-free, vegan treat.
Ingredients
•
1 cup almonds
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2 very ripe bananas, mashed
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1 cup teff flour
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1 cup brown rice flour
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3/4 cup almond milk
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1/2 cup coconut oil, room temperature
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2 tablespoons water
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2 tablespoons ground flax seeds
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1 tablespoon ground cinnamon
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1 teaspoon sea salt
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1 teaspoon baking powder
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1/4 teaspoon ground allspice
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20 walnut pieces, or more to taste
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
2
Place almonds in a coffee grinder or food processor and grind into a meal.
3
Combine almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds in a large bowl. Blend with an electric mixer until smooth. Mix cinnamon, salt, baking powder, and allspice into the batter.
4
Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.