Healthy Banana Walnut Muffins
If you love muffins, but not all the calories, do I have a recipe for you! Dairy free, Half the sugar, healthier (and less) fat, all the flavor!
Pack for an on-the-go breakfast, midday snack, or late night treat when you’re craving something sweet and satisfying.
If you’re in the Central New York area, you can get these muffins delivered to you as part of a meal plan. For more details, check out DIVINE DISHES KITCHEN.
INGREDIENTS
- 1 cup AP flour
- 1 cup oat flour
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 4 over ripe bananas, (medium-large) (or 5 small-medium)
- 1/2 cup brown sugar
- 1/4 tsp stevia extract, powdered
- 1/2 cup coconut oil, melted and slightly cooled
- 1/4 cup + 2Tbl unsweetened applesauce
- 2 eggs
- 1 tsp pure vanilla extract
- 1/2 cup walnuts, chopped
METHOD
- Preheat oven. Turn oven on to 375 degrees Fahrenheit. Lightly grease 12cup muffin baking tin.
- Mix dry ingredients. If you don't have oat flour, you can easily pulse quick or old fashioned oats in a blender or mixer! AP flour, oat flour, baking soda and salt in a bowl -- mix evenly.
- Handle your bananas. Mash half of them with a fork so they still retain some texture. Add the other half to a stand mixer or bowl with hand mixer. Add the brown sugar and stevia and whip on high for 2 minutes. Add applesauce, vanilla, and eggs, continue to mix another minute. Pour in cooled but still liquid coconut oil as mixing, scraping sides as necessary.
- Fold in the dry. In three batches, add flour mixture to wet mixture and stir with wooden spoon until just combined. Fold in mashed bananas, and walnuts. Scoop batter into prepared muffin tin, about 3/4 way full. Tap a bit on counter to even the batter out.
- Bake. 18 minutes in the oven, or until inserted toothpick comes out clean. Let cool for a few minutes, then turn out. Serve warm!