Banana Nut Muffins

These healthier banana nut muffins are deliciously moist and delectable. They are made with white whole wheat flour, oat flour, and maple syrup making them refined sugar free! And now for the good part – you would never know! That’s a win to me!

Just grab ONE bowl and ten minutes later they are in the oven! Not only do these taste amazing, but they fill your house with the most wonderful smell! Truly the best!

Tips for the BEST Banana Nut Muffins:

• Make sure the bananas are VERY ripe! We want sweet muffins!
• Feel free to substitute almond milk for dairy milk!
• If you don’t have any maple syrup, you can use honey.
• Feel free to omit the walnuts if needed!

• White whole wheat flour
• Oat flour
• Baking soda
• Salt
• Cinnamon
• Eggs
• Ripe bananas 
• Maple syrup
• Milk of choice
• Butter 
• Vanilla extract
• Walnuts 
• Coconut sugar for topping

Healthy Banana Nut Muffins

They are made with white whole wheat flour, oat flour, and maple syrup making them refined sugar free!

• 1 cup white whole wheat flour
• 2/3 cup oat flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 2 large eggs
• 2 ripe bananas mashed
• 1/2 cup maple syrup
• 1/2 cup milk nut or regular
• 4 tbsp butter melted
• 1 tsp vanilla extract
• 1/2 cup walnuts chopped
• Coconut sugar for topping

1. Preheat oven to 350.
2. Mix mashed bananas, eggs, almond milk, butter, maple syrup, and vanilla in a bowl.
3. Add both flours, baking soda, salt, baking soda, and cinnamon. Mix until just combined and fold in walnuts.
4. Scoop into greased muffin tin and top with a sprinkle of coconut sugar!
5. Bake for 18-20 minutes!
6. Store covered at room temperature for up to 5 days.

u003cliu003eMake sure the bananas are VERY ripe!u003c/liu003eu003cliu003eFeel free to substitute almond milk for dairy milk!u003c/liu003e

Breakfast

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