Banana-nut muffins can possess all of the nostalgia of our childhood, however nonetheless be made to incorporate more healthy, nutritious substances. With a couple of substitutions you possibly can bake up a batch of muffins that satisfies your soul however presents quite a lot of vitamin.
Whether or not we make them for snacks, desserts, or breakfast, our our bodies deserve the goodness of the substances on this recipe. And our tastebuds deserve the flavour and texture this muffin has to supply.
The way in which I make this muffin simply occurs to be gluten-free, however you might actually use common, wheat or all-purpose flour. I additionally get pleasure from the advantages of plant-based milk, however once more, should you favor dairy, you might substitute the milk.
A cup off espresso or tea and a saucer full of those banana-nut muffins on the desk is a healthful, nourishing option to fill our tummies. I wish to name the recipe Banana-Nut Muffins 2.0, since they’re a brand new an improved model.
Take pleasure in meals made contemporary!
Banana-Nut Muffins 2.0
3 ripe bananas, peeled
1/3 cup nut butter
3 tablespoons olive oil
3/4 cup coconut sugar
1 teaspoon vanilla extract
3/4 cup plant milk
1 cup almond flour
1 cup rice flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon floor cinnamon
1¼ cup walnut items
Preheat oven to 350 levels F. Line 18 muffin cups with paper liners.
In a medium mixing bowl, mash bananas on low velocity with an electrical mixer. Add nut butter, oil, sugar, egg, and vanilla. Enhance velocity to medium and blend for two to three minutes till easy and creamy.
In one other bowl, mix flours, baking soda, salt, and cinnamon.
Add milk and dry substances to the banana combination, alternating half of the milk then half of the dry substances, then repeating, mixing on medium-low velocity till properly included.
Fold in walnuts. Utilizing an ice cream scoop, add 1 scoop to every of the 18 ready muffin cups. Bake in preheated oven for 18 to twenty minutes, or till a toothpick inserted within the middle of a muffin comes out clear. Cool and serve. Hold in a sealed container for as much as 5 days.
ANGELINA LARUE is a meals author, recipe developer and writer of “The Entire Enchilada Contemporary and Nutritious Southwestern Delicacies.”
This text initially appeared on Lubbock Avalanche-Journal: Meals Made Contemporary: Banana Nut Muffins a healthful, nourishing option to fill your tummy