Nutty Yogi Banana Muffins

These nutty muffins made with teff and brown rice flours and sweetened with mashed bananas are a kid-approved, gluten-free, vegan treat.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 165 Calories

Ingredients

• 1 teaspoon baking powder
• 2 tablespoons water
• ¼ teaspoon ground allspice
• 1 tablespoon ground cinnamon
• 2 very ripe bananas, mashed
• 1 cup almonds
• 1 cup brown rice flour
• 1 teaspoon sea salt
• ¾ cup almond milk
• 2 tablespoons ground flax seeds
• 1 cup teff flour
• ½ cup coconut oil, room temperature
• 20 walnut pieces, or more to taste

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

Step 3

Place almonds in a coffee grinder or food processor and grind into a meal.

Step 4

Combine almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds in a large bowl. Blend with an electric mixer until smooth. Mix cinnamon, salt, baking powder, and allspice into the batter.

Step 5

Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.