banana walnut muffins
I don’t make sweets for dinner very often. So, when I do it’s a really big treat. Tonight we are having soup for dinner and in lieu of a savory muffin I opted for something slightly sweet. These are very easy to make. Just prepare wet and dry ingredients separately and slowly incorporate the flour at the end. Your last addition will be the milk – which gives the muffins a certain richness. Delicious. Bananas and walnuts are a match made in heaven. My children don’t particularly enjoy eating walnuts out of hand – so this is a great way to sneak some nutrition into their little bodies. Walnuts are loaded with omega-3’s and offer a decent amount of protein, vitamin E, potassium, calcium and zinc. I buy refrigerated walnuts (which are untreated) because unrefrigerated ones (i.e. shelved) tend to be heavily treated with chemicals in order to retain their color and prevent their rancidity. Untreated nuts do need to be kept chilled in your fridge at all times. Side note: I don’t really mind that walnuts have a touch of bitterness. But, if you prefer a more rounded taste, lightly toast the walnuts for 5-8 minutes at 350 degrees before using as the recipe calls for.
2 eggs
1/4 cup grapeseed oil (or canola if you have nothing else)
1/4 cup olive oil
2 tsp gluten free vanilla
1/3 cup agave nectar
4 drops liquid stevia
2 bananas, mashed
1 banana, small dice
2 cups gluten free flour blend
1 cup ground almonds
2 tsp gluten free baking powder
3/4 tsp baking soda
1/4 tsp kosher (Real) salt
3/4 tsp xanthan gum
1/4 cup non dairy milk (I used almond)
1/2 cup raw walnuts, roughly chopped
1/4 cup raw walnuts, finely chopped (topping)
- Preheat the oven to 35o degrees – oven racks in the middle/center.
- Sift the dry ingredients together in a mixing bowl (flour, almonds powder, soda, salt and xanthan gum). Set aside.
- Crack the eggs into the bowl of a stand mixer on low speed for 1 minute to gently loosen the proteins.
- Adjust to medium-low speed. Add the oils, agave, vanilla and mix for 2 minutes. Add the banana, mix for an additional 2 minutes.
- With the mixture set to low speed, add the flour mixture to the wet ingredients 1/3 at a time being sure to mix well in between additions.
- Slowly add the milk and mix 1-2 minutes. Stop the mixer and using a spatula, scrape down the sides of the bowl. Fold in the roughly chopped walnuts. The batter will be on the thinner side. Let it stand for 5 minutes while you are lining a 12-cupcake tin with some unbleached paper liners.
- Using an ice cream scoop transfer the dough – filling it almost to the top of the the paper liners. Sprinkle the muffin tops with the finely chopped walnuts. Bake 22-25 minutes.
Makes 12 large muffins
Tags: dairy free banana walnut muffins, gluten free banana walnut muffins, sugar free banana walnut muffins