Wheat Free Dairy Free Banana Walnut Almond Muffins Food

EGG FREE BANANA MUFFINS (ADAPTABLE FOR VEGAN, GF)

Steps:

• Preheat oven to 350°F / 175°C. Line or lightly grease a standard 12-hole muffin tin.
• In a medium bowl, mix together the mashed bananas, milk, cooking oil, vanilla extract and brown sugar. You can mix this by hand, or use a hand mixer on low speed. I usually use a hand mixer since I find that it quickly will mash/puree a ripe banana.
• In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
• Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar.
• Divide batter evenly among the muffin cups. Top the muffins with the oats and turbinado sugar.
• Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Transfer muffins onto a rack and let cool completely.

PALEO ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
• In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
• Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean.
• Remove from the oven, let cool 20 minutes and enjoy.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 350°F. Line a muffin tin with 9 muffin liners.
• In a food processor, blend the bananas, eggs, vanilla, baking powder, baking soda, nutmeg powder, cinnamon, nutmeg, and salt at medium speed until combined.
• Add the almond flour to the banana mixture and blend until well combined, scraping down the sides with spatula as necessary.
• Using an ice cream scoop or two large spoons, drop the mixture evenly into the muffin liners.
• Sprinkle the muffins with cashews, pumpkin seeds, and chocolate chips.
• Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Let the muffins cool on a cooling rack.

HEALTHY BUCKWHEAT - SUGAR, DAIRY, WHEAT FREE MUFFINS

Steps:

• Mix the first 5 dry ingredients together in a bowl.
• In a separate bowl with a fork gently beat the egg. Add the milk, apples, and coconut oil.
• Stir to moisten the wet ingredients into the dry. Do not over mix.
• Stir in the nuts. Spoon batter into lightly greased muffin pan, divide into of the 12 sections. Don't worry about filling the other 4 sections just leave empty.
• Bake at 350°F, for about 25 minutes or until done. Use a toothpick to test.
• When done, remove the muffins from the pan and put on a rack for 10 minutes then serve.
• While muffins are baking mix the coconut oil with the honey (you can use any honey you like). Coconut oil should be solid not melted, if your room is warm the coconut oil will not be solid. Put in the freezer or refrigerator for just a few minutes to create a solid oil if needed.
• Serve this tasty spread with warm muffins.
• Note: I use organic Extra Virgin Coconut oil that does not contain hexane for the most health benefits.
• WARNING! Honey is not for babies!
• Infants up to one year of age should not be fed raw honey.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 425 ℉ and line your muffin tin with parchment paper liners.
• In a mixing bowl, whisk together the almond flour, salt, baking powder, baking soda, and cinnamon.
• Mash the bananas with a fork, and add them into the bowl with the maple syrup, vanilla, and eggs, mixing until a batter is formed.
• If using the optional 1/2 cup chocolate chips and/or 1/2 cup chopped walnuts OR pecans, mix these in now.
• Using a cookie scoop, scoop the dough into the lined muffin tin filling about 3/4 of the way full.
• Place the muffin tin into the oven to bake for 5 minutes. Then, lower the heat to 350 ℉ and continue to cook for about 15-18 minutes, or until they're golden brown and a toothpick comes out clean.
• Let the muffins come to room temperature before eating. The inside of the muffin will continue to set up as they cool.
• Store in an airtight container in the fridge or on the counter for 3-5 days. Or store for 2 months in the freezer.°

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350°.
• Use a potato masher or a fork to mash bananas in a large bowl. To that same bowl, add the eggs, almond butter, syrup, and vanilla and whisk to combine.
• Then, add the flour, baking soda, baking powder, and cinnamon to the bowl and gently fold with a spatula. If you're adding chocolate chips/walnuts, gently fold them in.
• Spray a muffin tin with nonstick spray or grease with coconut oil (or you can use muffin liners -- I ran out, so I didn't). Divide the batter evenly, then bake the muffins with 20-22 minutes or until a toothpick comes out clean.
• Remove from the oven and allow the muffins to sit in the tin for 2 minutes, then carefully remove them and transfer to a cooling rack. Enjoy!

GLUTEN FREE SAVOURY MUFFINS (PALEO & DAIRY FREE)

Steps:

• Preheat your oven to 180°C/355°F.
• Add the dry ingredients into a large bowl.
• In a separate bowl add the eggs and whisk then add the coconut oil and almond milk.
• Add the wet ingredients into the bowl with the dry ingredients and mix together.
• Add the vegetables and stir through the mixture.
• Spoon the mixture into prepared muffin tins. Top with sunflower seeds and fresh thyme.
• Bake for 15-20 minutes until the muffins are a light golden brown and a toothpick or skewer comes out clean or with just a couple of crumbs* See additional recipe notes in blog post.
• Once the muffins are cool enough to handle transfer to a cooling rack.
• Store the muffins in an airtight container in the fridge with a paper towel placed in the bottom of the container.

ALMOND FLOUR PALEO BANANA NUT MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Heat your oven to 350 degrees and rub a muffin pan with cooking spray.
• In a medium bowl, whisk the flours, cinnamon, baking soda and salt.
• In a separate, large mixing bowl, whisk the banana, coconut sugar, oil, egg and vanilla. Add the dry ingredients into the wet ingredients and whisk until combined. Fold in the pecans and chocolate chips.
• Use an ice cream scoop to fill 6 muffin cavities. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan COMPLETELY
• DEVOUR

EASY BANANA NUT MUFFINS

Steps:

• Pre-heat the oven to 350 degrees. Line a 12-cup muffin tin with parchment muffin liners. Set it aside.
• For the dry ingredients, place almond flour, coconut flour, baking powder, cinnamon, and salt in a bowl. Give it a mix. Set aside.
• For the wet ingredients, place the mashed bananas, vanilla extract, coconut sugar, eggs, and coconut milk in a bowl. Mix until thoroughly combined. It is okay if there are small chunks of mashed banana pieces swimming in the mix.
• Add in the wet ingredients into the dry ones. Stir until throughly combined.
• Stir in the walnuts and make sure that they are evenly distributed within the batter.
• Scoop the batter into the muffin tins (they will be pretty full) and bake for 30-35 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.
• Let it cool for 15 minutes and serve while it is still warm.

WHEAT FREE, DAIRY FREE BANANA WALNUT ALMOND MUFFINS

Steps:

• Preheat oven to 325.
• Mix first (7) ingredients, set aside.
• Mix sugar, vanilla bean, flax meal with mixer.
• Add egg whites, mix.
• Add banana, mix.
• Add dry ingredients from step 1, mix inches.
• stir in dried fruits, etc.
• grease pans lightly.
• spoon batter into muffin pans.
• bake 40 minutes.

GLUTEN-FREE BANANA MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking. A silicone muffin pan works great.
• In a bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mash the bananas. Add the eggs, oil, and vanilla; mix well.
• Stir banana egg mixture into the dry ingredients just until moistened.
• Fold in chocolate chips.
• Fill each muffin well 1/2 full with batter.
• Top each muffin with a few extra chocolate chips.
• Bake at 375°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on the kind of pan used.
• Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely.
• Store in an airtight container on the counter for up to 5 days. Alternatively, store in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.