These muffins were inspired by the delightful blog Fed and Fulfilled's recipe for Paleo Pumpkin Spice Muffins. The Pumpkin Spice muffins were in heavy rotation in our house for several months and I started to play with variations. What I love is that the base ratio of wet and dry ingredients is on point and can be easily customized. It's difficult to find Paleo and AIP recipes that can boast such a trait!
And lo, these muffins were born. They simply substitute the pumpkin for mashed bananas, narrow down the spices to just cinnamon, and toss in some toasted walnuts. I reduced the amount of maple syrup because ripe bananas bring their own natural sweetness. Remember, the more the ripe the banana - the sweeter the flavor. I also add an egg because it gives the muffin a little more body. If you're going the AIP route, omit the egg and walnuts.
That easy. What a win!
I was pleased with the end result and my husband gave them the thumbs up. You can eat them as they are or - if you're feeling mischievous - add a smear of nut butter or Nutella spread. These are great for breakfast or as a snack when you're on the-go and want a nosh with less guilt.
Banana Walnut Muffins {AIP and Paleo}
based off of Fed and Fullfilled's, "Paleo Pumpkin Spice Muffins"
1 cup mashed banana (about 2 ripe bananas)
2 tablespoons maple syrup
¼ cup coconut oil, melted
1 egg, room temperature*
1 teaspoon apple cider vinegar or lemon juice
¾ cup tigernut flour
¼ cup tapioca starch
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon sea salt
¼ cup chopped, toasted walnuts*
Preheat oven to 350 degrees. Line 12 muffins tins.
In a medium bowl, mix wet ingredients together. Mix dry ingredients, except walnuts, in a small bowl. Pour dry ingredients into wet and mix until incorporated.
Stir in walnuts and scoop batter into lined muffin tin or muffin cups. Top with a slivers of banana for decoration (optional).
1 teaspoon apple cider vinegar or lemon juice
¾ cup tigernut flour
¼ cup tapioca starch
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon sea salt
¼ cup chopped, toasted walnuts*
In a medium bowl, mix wet ingredients together. Mix dry ingredients, except walnuts, in a small bowl. Pour dry ingredients into wet and mix until incorporated.
Stir in walnuts and scoop batter into lined muffin tin or muffin cups. Top with a slivers of banana for decoration (optional).
Bake for 25-30 minutes, or until toothpick comes out clean. Let cool completely before removing from muffin tin.
You can eat them as they are or - if you're feeling mischievous - add a smear of nut butter or Nutella spread.
Store in the fridge.
*omit to keep this recipe AIP friendly
