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Nutty Yogi Banana Muffins

"Healthier than flour and sugar recipes, these muffins are naturally sweet, filling, egg-free, and protein-rich. Kid-tested and approved."

Ingredients :

• 1 cup almonds
• 2 very ripe bananas, mashed
• 1 cup teff flour
• 1 cup brown rice flour
• 3/4 cup almond milk
• 1/2 cup coconut oil, room temperature
• 2 tablespoons water
• 2 tablespoons ground flax seeds
• 1 tablespoon ground cinnamon
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 1/4 teaspoon ground allspice
• 20 walnut pieces, or more to taste

Instructions :

Prep : 20M	Cook : 20M	Ready in : 55M

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
• Place almonds in a coffee grinder or food processor and grind into a meal.
• Combine almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds in a large bowl. Blend with an electric mixer until smooth. Mix cinnamon, salt, baking powder, and allspice into the batter.
• Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Notes :

• Substitute amaranth or coconut flour for the teff if preferred.
• Substitute apple pie spice or pumpkin pie spice for the allspice.
• You can add golden raisins that have been soaked in hot water for an hour. Drain and mix them into the batter by hand.

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