I don't know about the rest of you guys, but it seems like our bananas are going bad so incredibly fast because of this hot hot summer heat. We normally eat a ton of them, but as of late it seems like we can't eat them fast enough. Every week I'm finding myself attempting to use them up. Sometimes its in a banana bread or muffin recipe, another great way to make sure to use them is dice them and throw them in Tupperware and keep in the freezer for smoothies. If you haven't already, see some of my favorite smoothie recipes in my Let's Talk Breakfast post.
That said, I had this feel this week I wanted to try something that had been floating around in my head. What if, I tweaked my waffle recipe, and made it into banana muffins? Wild thought, but I just love the nutty flavor that the oat and almond meal gives to the waffles, and I've topped these waffles many times with bananas, so why not try to combine the two. I played around a bit and it looks like this is a super winning combo.
I start with all my dry ingredients. If you don't happen to have oat flour or almond meal, you can replace with regular flour or gf flour, just be aware that you may need to eye your liquids a little bit - oat flour is super absorbent, resulting in needing more liquid. In a medium bowl, combine flours, baking soda and powder, salt, cinnamon, nutmeg. Then I like to melt 3 tablespoons of coconut oil and then mash two bananas into it. I kind of shmoosh the bananas in the skin before I peel them, making it easier to mix. Then add your mixture of banana and oil to the dry, and pour in the remaining of your wet ingredients. Give everything a good mix until you have a smooth batter. Last but certainly not least you'll want to add in your chopped walnuts and chocolate. You certainly can leave these out, but honestly, why would you!?
Give your muffin tray a quick spray of nonstick olive oil/coconut spray and fill each cup about 3/4 of the way. While I love muffins that billow over the top, I'd rather have muffins longer than just a few big ones. This week I happened to have three bananas left over that I needed to use, so I thinly sliced half of the last one to top the bananas with. The rest I sliced and put in the freezer for later.
Place in your oven for about 15 minutes at 350 degrees. When ready, let cool and enjoy. I like them still a little warm and melty - but these will keep in the refrigerator for about a week (or freeze if you make a big batch)
walnut choco-chunk banana muffins (df + gf)
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
1 cup oat flour (I like Bob's Redmill)
1/2 cup almond meal/flour
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
2 tablespoons maple syrup
1 egg
3 ripe bananas (one for topping, two to mash
3 tablespoons melted coconut oil
1/2 cup plus 2 tablespoons almond milk
1/2 cup chopped chocolate (optional)
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees.
Add all dry ingredients and mix in a medium bowl.
Melt coconut oil in a small bowl in microwave (about 30 seconds) and mash two small bananas until combined.
Add remaining wet ingredients to the dry ingredient bowl and mix.
Mix in chocolate and walnuts.
In a lightly greased muffin tray, scoop batter to about 3/4 of the way full of each cup. Top with a thinly sliced banana.
Bake for about 15 minutes. Let cool and enjoy.
Will last in the refrigerator for about a week or longer in the freezer if you make a big batch.
xx
Rita
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