Gluten Free Vegan Banana Nut Muffins
- Yield: 5-6 muffins
Ingredients
- 1 cup almond flour (store-bought or ground from blanched almonds)
- 1/4 cup oat flour (store-bought or ground from whole oats)
- 3 Tbsp. coconut flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- pinch salt
- 2 tsp. apple cider vinegar
- ~1/2 cup milk of choice (see instructions)
- 2 Tbsp. coconut oil
- 1 Tbsp. roasted almond butter (or nut butter of choice)
- 1/4 cup mashed banana (~1/2 of a large banana)
- splash vanilla extract
- 2 Tbsp. maple syrup
- 1/2 cup chopped nuts (I used pecans. Mark thinks that walnuts would be stellar. I concur.)
Instructions
- Preheat the oven to 425 degrees F. Spray/grease a muffin tin and set aside.
- Add almond flour, oat flour, coconut flour, baking powder, cinnamon, and salt to a large bowl and whisk to combine. Be sure to whisk out any large clumps of flour.
- Add apple cider vinegar to a 1/2 cup measure. Fill the rest of the measure up with milk. Allow to sit for 5-10 minutes, or until it starts to curdle. This is your homemade buttermilk.
- Add coconut oil to a small microwave-safe bowl, and melt in the microwave. Add almond butter, banana, vanilla, and maple syrup and mix well to combine. Add “buttermilk,” and mix well to combine.
- Add liquids to your dry ingredients and mix well until combined. Add nuts, reserving a small portion for topping if desired. The batter will be thick and fluffy.
- Fill muffin cups all the way to the top. Top with reserved nuts.
- Bake for 5 minutes at 425 degrees F. WITHOUT OPENING THE OVEN DOOR, lower the oven temperature to 375, and bake for an additional 13 minutes, or until a toothpick inserted into the middle comes out clean. This method gives these muffins optimum rising power.
- Remove from oven and allow to sit in the muffin tin for 10 minutes. Remove muffins and place on a cooling rack to continue cooling.
- Enjoy slathered with nut butter, drizzled with maple syrup, or topped with more banana.