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  • thewellnessforlife

Banana Muffins with Walnuts and Chocolate Chunks (low carb, grain free and dairy free)



RECIPE TIPS:

The Bananas:

  • The bananas you use for this recipe should be VERY RIPE. This means brown spots and soft (almost over ripe). This will give you a super moist and sweet muffin.

  • Mash the bananas in a plastic bag. I put the whole peeled bananas in the bag and squeeze it with my hands until the bananas are reduced to a pudding-like texture with a few larger chunks remaining. It is mess free and creates the perfect texture for the muffins.

Muffin Hacks:

  • Make sure you GREASE the muffin liners. If you don't, the paper will stick to the muffins and no one wants that.

  • For a beautiful presentation, I like to drop a few extra chips on top of the muffins. I event chop up the chips and sprinkle some of the tiny chocolate shavings on top. This gives a beautiful appearance without having to add very much additional chocolate to the muffins.

  • Walnut Flour!!! The secret element of these muffins that makes the flavor pop is the walnut flour I used by Nature's Eats. Walnut flour perfectly compliments the banana and chunks of fresh walnuts sprinkled throughout these moist muffins. I love to bake with the variety of nuts flours made by Nature's Eats, including cashew flour and pecan flour.




RECIPE:

Makes 12 Muffins

Ingredients:

  • 1 Cup almond flour

  • 1/2 Cup walnut flour (optional: sub for additional almond flour). I use this one!

  • 1/2 Cup monkfruit sweetener (granular sweetener). I use this one!

  • 1 tsp baking soda

  • 1 Tbs cinnamon

  • Pinch of salt

  • 1/2 Cup creamy nut butter (almond or peanut butter works well)

  • 1 tsp vanilla extract

  • 3 large eggs

  • 2 overripe medium sized bananas (or 3 small bananas); important that the bananas are very ripe with brown spots on them

  • 1/3 Cup chopped walnuts (if using whole walnuts, measure out 1/2 Cup and then chop them)

  • 1/2 Cup chocolate chips (I like these vegan and/or low carb options).


Directions:

  1. Preheat oven to 350F and grease a muffin pan. Set the muffin pan aside,

  2. Mash the bananas to create a liquid-like texture. I like to keep a few bigger chunks for texture. Set the bananas aside,

  3. In a large bowl, whisk together the dry ingredients (except for the walnuts and chocolate chips),

  4. Add the eggs, vanilla, nut butter and mashed bananas to the dry ingredients and fold together until fully combined,

  5. Fold in the walnuts and chocolate chips until they are evenly dispersed throughout the batter,

  6. Fill each muffin cup about 3/4 the way up with the batter,

  7. Bake for 18-20 minutes and enjoy!


Storage: Store in an airtight container on the counter for 5 days (this will result in a more fluffy muffin) or in the fridge for 7 days (this will result in a more dense and moist muffin).





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