Ok I know I haven’t posted a recipe in FOREVER, but I’m about to make up for it BIG TIME.
I am committing right now to post more, share more, and inspire more cooking and baking. Even though we’re in the middle of a pandemic and I’m about to return to campus, I have a plan to make tons more recipes and share them with you all!
These muffins were the first thing I made for the blog since LAST YEAR. How crazy is that? I’m not gonna lie, it took me months to talk myself into making recipes again. It was much more of a mental block than anything, but once I made these, I realized just how much I missed creating recipes and taking food photos. I can’t wait to re-brand my Instagram using the new brand color scheme. As you can see, the blog got a little upgrade. There are still a few technical details to figure out, but when it’s complete, I can’t wait to show you the final product!
These muffins turned out way better than I could have imagined. They’re light, fluffy, just sweet enough but not so sweet they hurt your mouth. They pair perfectly with a latte. I was able to share a few with friends and family and I got nothing but RAVE reviews. Enjoy!
- 1 and ½ cup all purpose flour (or sub oat flour)
- ¾ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup mashed ripe banana (roughly one large banana)
- ½ cup coconut oil, melted
- 1 Tablespoon flaxseed meal
- ½ cup oat milk or soy milk
- ½ cup walnuts
- Preheat the oven to 350 F.
- Line a muffin tin with muffin liners, or grease with non-stick cooking spray.
- In a large mixing bowl, combine flour, coconut sugar, baking powder, baking soda, and salt.
- In another bowl, mash banana and measure 1 cup.
- Melt coconut oil and mix with banana. Add flaxseed meal and milk.
- Pour into dry mixture and stir to combine.
- Fold in walnuts, leaving a few for topping.
- Scoop batter into muffin cups ¾ full. Top with more walnuts.
- Bake for 22-26 minutes, or until firm.
- Let cool and serve with coffee.
