ANGELINA L aRUE Banana nut muffins
can possess all the nostalgia of our childhood, but still be made to include healthier, nutritious ingredients. With a few substitutions you can bake up a batch of muffins that satisfies your soul but offers a great deal of nutrition.
Whether we make them for snacks, desserts or breakfast, our bodies deserve the goodness of the ingredients in this recipe. And our tastebuds deserve the flavor and texture this muffin has to offer.
The way I make this muffin just happens to be glutenfree, but you may certainly use regular wheat or all-purpose flour. I also enjoy the benefits of plant-based milk, but again, if you prefer dairy, you may substitute the milk.
A cup of coffee or tea and a saucer full of these banananut muffins on the table is a wholesome, nourishing way to fill out tummies. I like to call the recipe Banana-Nut Muffins 2.0, since they are a new and improved version. Enjoy food made fresh!
Banana-Nut Muffins 2.0
3 ripe bananas, peeled 1/3 cup nut butter 3 tablespoons olive oil 3/4 cup coconut sugar 1 egg 1 teaspoon vanilla extract 3/4 cup plant milk 1 cup almond flour 1 cup rice flour 2 teaspoons baking soda ½ teaspoon salt ½ teaspoon ground cinnamon 1¼ cup walnut pieces Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners.
In a medium mixing bowl, mash bananas on low speed with an electric mixer. Add nut butter, oil, sugar, egg, and vanilla. Increase speed to medium and mix for 2 to 3 minutes until smooth and creamy.
In another bowl, combine flours, baking soda, salt, and cinnamon.
Add milk and dry ingredients to the banana mixture, alternating half of the milk then half of the dry ingredients. Repeat, mixing on medium-low speed until well incorporated.
Fold in walnuts. Using an ice cream scoop, add 1 scoop to each of the 18 prepared muffin cups. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool and serve. Keep in a sealed container for up to 5 days.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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