This delicious recipe for whole foods and gluten free banana maple walnut muffins makes a wonderful accompaniment for breakfast or an afternoon snack. Gluten-free baking mix makes them a breeze to prepare, and of course any whole grain baking mix can be used in its stead. Make sure your banana is dark yellow and beginning to speckle, as under-ripe bananas don’t give much flavor or moistness to a muffin.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 1 ½ cups gluten free baking mix
- 1 teaspoon grated lemon zest
- 1 ripe banana chopped into small pieces
- ½ cup almond or soy milk
- 1 teaspoon vanilla
- ¼ cup maple syrup
- 1 egg
- 2 tablespoons extra virgin olive oil
- ¼ cup chopped walnuts or pecans
Preparation:
Preheat oven to 375’
Place 8 muffin liners into a round baking dish or medium muffin tins.
In a mixing bowl gently stir together the baking mix, zest, and banana. Whisk together the almond milk, vanilla, maple syrup, oil, and egg. Stir the wet ingredients rapidly into the dry, taking care not to over mix.
Divide the batter amongst the muffin cups and sprinkle each with ½ tablespoon of chopped nuts. Bake 18-20 minutes or until golden brown and firm to the touch.
Serve warm or room temperature.
Makes 8 medium small muffins
Copyright 2010 by Jen Hoy
Place 8 muffin liners into a round baking dish or medium muffin tins.
In a mixing bowl gently stir together the baking mix, zest, and banana. Whisk together the almond milk, vanilla, maple syrup, oil, and egg. Stir the wet ingredients rapidly into the dry, taking care not to over mix.
Divide the batter amongst the muffin cups and sprinkle each with ½ tablespoon of chopped nuts. Bake 18-20 minutes or until golden brown and firm to the touch.
Serve warm or room temperature.
Makes 8 medium small muffins
Copyright 2010 by Jen Hoy
