On the Menu: Gluten & Dairy-Free Banana Nut Muffins
Susan here from Peas & Love – I have a new recipe that will make you want to bake tonight!
Are you always running out the door and eating breakfast on the run? Are you a busy mom in need of a good way to hush up hungry children? Are you a mid-morning snacker and want something nutritious, protein-rich, light and slightly sweet? Or do you just love muffins? If you’re any of the above, this recipe is for you!
Gluten & Dairy-Free Banana Nut Muffins
Makes a Dozen
2 cups Gluten-Free Flour
1/2 cup Ground Flax Meal
1 1/2 tsp Baking Soda
4 overripe Bananas
3/4 cup Melted Coconut Oil
1/2 cup Agave Nectar
1 tsp Pure Vanilla Extract
1/2 cup Walnuts or Pecans
Preheat oven to 350 and grease muffins tins or sheet. In a bowl, combine the dry ingredients together and set aside. In a larger bowl, mash the bananas together with a fork and fold in all the rest of the wet ingredients together, mixing thoroughly with either an electric hand blender or with a whisk. Start to slowly fold in the dry ingredients and the nuts until well incorporated. Spoon the batter into each muffin tin- about halfway or a third of the way full. Place on center rack and bake for 20 minutes, until that smell of sweet banana just gets you. Remove from oven, let cool for 5 minutes, and they’re ready to eat! Serve with butter and tea.
Recipe & Prep by Susan Whang / Photo & Styling by Caitlin Flemming