You know from past posts that I love muffins. Breakfast is by far my favorite meal of the day, especially when muffins are involved. This picture pretty much sums up my ideal breakfast: an egg, fried in coconut oil, topped with avocado and a muffin on the side. Morning perfection, if I do say so myself! How can you not win the day after a meal like this? Oh, and coffee.
The muffins are a bit crumbly because of the almond flour. Next time, I’ll use a blend of almond and a little coconut flour, but sometimes you’ve got to work with what you’ve got! They’re still absolutely delicious and are best stored in an airtight container in the freezer. Heat them up for about 25-40 seconds in the microwave the next time you want one. They’re delicious on their own, or with your favorite jam!
Banana Walnut Muffins, inspired by Minimalist Baker:
- 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water) or sub 2 small eggs
- 2 medium ripe bananas
- 3 Tbsp honey (or maple syrup, if vegan)
- 3 Tbsp unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 ½ heaping cups almond flour + 1 Tbsp
- Walnuts (optional)
- Preheat the oven to 350 degrees and lightly grease a muffin tin with coconut oil.
- Make the flax eggs in a large bowl and let sit for about 5 minutes.
- Add your ripe bananas and mash. Then add honey, almond milk, vanilla extract and mix to combine.
- Add baking powder, cinnamon and almond flour. Mix. Then gently stir in walnuts, if using.
- Spoon the batter into prepared muffin tins. Bake for 25 to 30 minutes and let cool completely before serving.
- Store in an airtight container in the freezer.