For the muffins:
3 overripe bananas: Mashed.
3/4 cup coconut sugar
1 tsp cinnamon
1/2 tsp salt
1/3 cup coconut oil
2 eggs: Can use flax egg if vegan.
2 tsp vanilla essence
1 1/2 cup GF flour
1 tsp baking powder
1/2 cup chopped walnuts: This is optional - Make sure to measure then chop
How to make:
Preheat oven to 180 degrees celsius. Line a muffin tray and set aside.
In a large bowl, combine bananas, sugar, cinnamon and salt.
Whisk in eggs, oil and vanilla essence.
Add flour, baking soda and walnuts, gently folding in until combined.
Scoop batter into the muffin pan distributing evenly between the muffin liners.
Bake for 15-20 minutes
Cool in tray for 5 minutes, then enjoy!
I like to add honey onto my muffins then stick on some extra crushed walnuts for a cool look!
Best eaten fresh, but can be kept in the fridge for up to a week.
If you do decide to try this recipe (which I highly recommended, as they're delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy banana muffin making!