These muffins are one of my favorites because I tend to be a bit of a banana fanatic. Bananas. I love em'. Also, the nut I use in this recipe is walnuts because they are the healthiest nut for you. They actually resemble the part of your anatomy they benefit the most. Like eating tiny tree brains packed full of omega-3 fatty acids, antioxidants, magnesium, protein, etc (you get the drift). Anywho, these muffins are delicious, good for you, and mouth-watering-moist.
Mmmm, check out that fancy stacking food photography.
This recipe yields about 6, so if you want more simply double the measurements for 12.
Ingredients:
1 cup of all-purpose gluten free flour (I use Bob's Red Mill Gluten Free All Purpose Baking Flour)
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 teaspoon of cinnamon
2 overripe bananas
1/2 cup of sugar
3/8 stick of SOFT unsalted vegan butter (I use Earth Balance)
1 egg
1/2 teaspoon of vanilla
1/2 cup of chopped walnuts (If walnuts aren't your thing, pecans taste great as well)
Directions:
Preheat oven to 375 degrees and line the muffin tray, if you don't have liners than simply lightly spread some non-taste coconut oil.
In a medium bowl add the flour, baking powder, salt, and cinnamon together then set aside.
Now, take a large bowl and whip the bananas and sugar together for at least 3 minutes. Afterwards, add the soft butter, egg, and vanilla proceed to beat. Make sure the butter is extra soft (like the consistency of shortening) because it will want to disperse into chunks if the butter is not soft enough. This would result in more mixing and we want to avoid this with muffins, yes.
Next, you will add in the dry ingredients and mix together until they are incorporated. Once incorporated, fold in the nuts.
Finally, spoon the batter into the muffin tins (about 3 quarters full) and place into the oven. Once in the oven lower the temperature to 325 (this will cause the muffins to rise in a more fluffy manor). Bake for 18-20 minutes.
Enjoy!
