Nutritional Wisdom with Carly Pollack

Banana Muffins

Minimalist Baker

Banana Muffins

2 small eggs
2 medium ripe bananas
3 tbsp Grade B maple syrup
3 tbsp unsweetened almond milk
1 tsp pure vanilla extract
1 tsp baking powder
1 cup almond meal
1/2 cup + 2 tbsp gluten free oat flour

Preheat oven to 350 degrees and line a muffin tin with 8 paper liners. In a large bowl, add eggs, bananas and mash. Add Grade B maple syrup, baking powder, vanilla, almond milk and stir. Add almond meal and oat flour and stir once more. Add (optional) toppings of walnuts and dried oats. Bake for 25-34 minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give. Remove and let rest in pan for 5 minutes. Then cool completely on a cooling rack. Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.

8 servings