Banana Apple Muffins
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This is another muffin recipe we have adapted from Shalane Flanagan and Elyse Kopecky. What is great about these muffins is that they are easy to bring together, are very nutritious and taste great! This particular muffin is not overly sweet, all of its sweetness coming from fruit and carrots, with no added sweeteners. So the more ripe your banana, the sweeter the muffin. Don’t worry, they are plenty sweet!
MAKES: 12 Servings
PREP/COOK TIME: 45 minutes
INGREDIENTS
2 cups oat flour
1 1/4 cups almond flour or almond meal
1/4 cup ground flax seed
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
3 eggs
2 large ripe bananas, mashed
1 cup grated carrots (about 2)
1/2 cup smooth unsweetened applesauce
1/3 cup almond oil
1/4 cup chopped walnuts
1 teaspoon vanilla
DIRECTIONS
Position a rack in the center of the oven. Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners and spray the liners with cooking spray.
In a large bowl, combine the oat flower, almond flour, ground flax, cinnamon, baking soda and salt.
In a separate bowl, whisk together the eggs, bananas, carrots, apple sauce, almond oil and vanilla. Add the wet ingredients to the dry ingredients and mix to combine. Stir in the walnuts.
Spoon the batter into the prepared muffin cups, filling each to the brim. Bake until the muffins are browned on top and a knife inserted into the center of a muffin comes out clean, 30 to 35 minutes.
Cool completely on a wire rack.
NOTE: Store leftover muffins in an air tight container in the refrigerator for up to a week. You can also freeze them. Wrap them each, individually in plastic wrap then seal in a plastic bag. They will last for at least a month.
