Banana Nut Muffins

Banana Nut Muffins



1/4 cup walnuts, chopped
2 bananas, very ripe
1 1/2 tsp. baking powder
1 tsp. baking soda
1 cup spelt flour
3 Tbsp. coconut oil, melted
2 Tbsp. almond milk, unsweetened
2 Tbsp. flax seeds, ground
6 Tbsp. water

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Preheat oven to 325 degrees F. Prepare a muffin pan with liners or parchment paper sheets.

In a medium bowl, mix ground flax seeds with warm water and set aside. In a large mixing bowl, mix flour, baking soda, and baking powder and set aside.

Smash the bananas into the mixture of ground flax seeds and water, add SweetLeaf packets, Vanilla Crème Sweet Drops, coconut oil, and almond milk, and mix well. If batter seems too thick, add an extra tablespoon of almond milk.

Add the wet ingredients into the dry and mix well. Add in the chopped walnuts (or other mix-ins) and stir to combine.

Use a spoon to scoop batter into the muffin pan evenly, about two scoops per muffin. Bake for about 25 minutes, or until golden on top and a toothpick inserted into the center comes out dry and clean. Allow to cool for about 15 minutes before serving.

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