Walnut Crunch Banana Muffins
These Walnut Crunch Banana Muffins are perfect for a quick grab-and-go breakfast. Pair with some Greek yogurt, a hard boiled egg, or some cottage cheese with a side of fruit for a balanced breakfast!
Servings: 12 muffins
Ingredients
- 3 bananas very ripe
- 1 pasture raised egg
- ¼ cup grass fed, unsalted butter melted
- ½ cup milk
- 1 teaspoon vanilla
- ¼ cup honey
- ½ cup coconut sugar
- 2 cups organic flour
- ½ teaspoon baking soda
- 1 cup walnuts crushed
- 1 teaspoon cinnamon
- 2 tablespoon flax meal ground
- 1 tablespoon chia seeds
- 1 dash allspice
Instructions
- Preheat oven to 350˚ F. Coat muffin tins with non-stick spray.
- Mash the bananas in a large bowl. Add egg, butter, milk, vanilla, honey, and coconut sugar and stir well. Set aside.
- in a medium sized bowl, combine flour, baking soda, walnut, cinnamon, flax meal, chia seeds, and allspice, stir well.
- Fold flour mixture into the wet ingredients, mix until smooth. Scoop ½ cup portions of the batter into muffin tin.
- If preferred, sprinkle additional cinnamon on top of muffins before placing in oven for added flavor.
- Bake for 15-20 minutes or until top is golden brown. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling. Enjoy!
Notes
Store the muffins in an airtight container. You may freeze the muffins for up to three months.