Project Description

Chef Nay’s Gluten-Free Banana Nut Muffins

Yield: 12 muffins | Prep Time: 15 minutes | Cook Time: 25 minutes

• 3 ripe bananas, sliced

• 1/3 cup coconut oil

• 1/3 cup pure maple syrup

• 1/4 cup coconut milk

• 2 Tbsp egg substitute

• 4 Tbsp water

• 1 tsp organic vanilla extract

• 1/2 tsp cinnamon

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 cup chopped walnuts

• 1/2 cup old-fashioned or quick-cooking oats

• 1 3/4 cup gluten free baking mix, pecan flour, or coconut flour

• more walnuts to sprinkle on before baking (optional)

1. Preheat oven to 350 degrees.

2. In a food processor, combine bananas, oil, syrup, milk, eggs, and vanilla until smooth. Add cinnamon, baking soda, salt, oats, and flour. Pulse until just combined.

3. Scoop into lined muffin pan. If desired, top with a sprinkle of chopped walnuts.

4. Bake in a 350 degree oven for 20-25 minutes.