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Nutty Yogi Banana Muffins
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Kid-approved gluten-free and vegan nutty muffins made with teff and brown rice flours, sweetened with mashed bananas.
Ingredients:
  • 1 cup almonds
  • 2 very ripe bananas, mashed
  • 1 cup teff flour
  • 1 cup brown rice flour
  • 0.75 cup almond milk
  • 0.5 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
  • 0.25 teaspoon ground allspice
  • 20 walnut pieces, or more to taste
Instructions:
  • Heat your oven to a cozy 350 degrees F (175 degrees C) and prepare 2 muffin tins with cupcake liners.
  • Grind almonds in a coffee grinder or food processor until finely ground.
  • In a large bowl, mix almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds until smooth using an electric mixer. Then stir in cinnamon, salt, baking powder, and allspice.
  • Fill each liner with batter up to 2/3 full and delicately top each with a walnut piece.
  • Bake until a toothpick inserted into the center comes out clean, around 35 minutes in the preheated oven.

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