Healthy Banana Nut Muffins: Gluten Free & Sugar Free

Dry Ingredients:

• 2 cups Almond Flour
• 1/4 cup Coconut Flour
• 1/3 cup Coconut Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 3/4 cup Walnuts roughly chopped

Wet Ingredients:

• 1 cup Bananas mashed, about 2 large bananas
• 3 Eggs
• 3 tbsp Coconut Oil melted
• 1 tsp Apple Cider Vinegar raw, unfiltered
• 1/4 cup Almond Milk or oat milk

‍

1. Preheat your oven to 350ºF (177ºC) and grease your muffin tin well or use liners (see notes).
2. In a large bowl, add the dry ingredients (almond flour through to cinnamon), omitting the walnuts for now and whisk well.
3. In a medium sized bowl, add all of the wet ingredients. Whisk well, ensuring the eggs are beaten. Add the wet ingredients to the dry and mix until just combined and all the flour is absorbed. Fold in the walnuts.
4. Pour the muffin mix into the prepared tin, filling it up to the top. Place a slice or two of extra banana on top if you wish.
5. Place in the oven and bake for 23 to 25 minutes, until slightly browned on top. Remove and let them cool for about 10 to 15 minutes before transferring to a cooling rack.