Nutty Yogi Banana Muffins recipe
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Ingredients
- 1 cup almonds 2 very ripe bananas, mashed 1 cup teff flour 1 cup brown rice flour ¾ cup almond milk ½ cup coconut oil, room temperature 2 tablespoons water 2 tablespoons ground flax seeds 1 tablespoon ground cinnamon 1 teaspoon sea salt 1 teaspoon baking powder ¼ teaspoon ground allspice 20 walnut pieces, or more to taste
Nutrition Info
- 165.4 caloriescarbohydrate: 14.9 gcholesterol: : -fat: 11.1 gfiber: 2.8 gprotein: 3.4 gsaturatedFat: 5.2 gservingSize: -sodium: 119.9 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Nutty Yogi Banana Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
Place almonds in a coffee grinder or food processor and grind into a meal.
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.
Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.