Quick Bread Recipe ⋆ Nutty Yogi Banana Muffins

Healthier than flour and sugar recipes, these muffins are naturally sweet, filling, egg-free, and protein-rich. Kid-tested and approved.

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

Cooking 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.

Nutrition Facts

• calories165.4
• carbohydrateContent14.9 g
• fatContent11.1 g
• fiberContent2.8 g
• proteinContent3.4 g
• saturatedFatContent5.2 g
• sodiumContent119.9 mg
• sugarContent2.2 g