Serves: 8 muffins
INGREDIENTS: ~ 2 medium ripe bananas+ 1/2 (optional) for the topping ~ 3/4 cup milk of choice (I used soy milk) ~ 1 tsp vanilla extract ~ 1 tsp apple cider vinegar ~ 1/4 cup maple syrup ~ 4 tbsp coconut sugar ~ 1/4 cup melted coconut oil ~ 2 tsp baking powder ~ 2 cups spelt flour ~ 1/2 sp salt ~ 2 tsp cinnamon ~ 1/2 cup chopped walnuts INSTRUCTIONS: Preheat oven to 180 degrees Celsius and if necessary grease muffin tins (with oil, butter, non-stick cooking spray...whatever works). I suggest using silicone tins to avoid this procedure. In a medium bowl, mash the bananas and add the milk, vinegar, maple syrup, vanilla and melted coconut oil without stirring just yet. In a separate large bowl mix together all the dry ingredients (flour, sugar, baking powder, cinnamon, salt). Pour the wet ingredients over the dry once and mix until well combined without overmixing. Gently fold in the chopped up walnuts leaving some for the topping. Spoon the mixture into 8 muffin tins, top with thin banana coins and extra chopped almonds. Cook for about 25 minutes until an inserted toothpick comes out clean and let cool in the open oven for 10 minutes before allowing it to cool or another 5-10 minutes outside the oven! |