How to Make Nutty Yogi Banana Muffins - A Step-by-Step Guide

There's nothing quite like the aroma of freshly baked banana muffins wafting through the kitchen. These moist and delicious treats are perfect for breakfast, brunch, or a quick snack on the go. And when you add the crunchy nuttiness of Nutty Yogi products, you elevate these humble muffins to a whole new level of flavor and texture.

Using ripe bananas in the batter not only adds natural sweetness but also ensures that these muffins stay moist and tender. The addition of Nutty Yogi's nu...

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Ingredients

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

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 20
  • Yield: 20 muffins

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
  • Place almonds in a coffee grinder or food processor and grind into a meal.
  • 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.
  • Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Nutrition

    165 cal.

    • Total Fat: 11g
    • Saturated Fat: 5g
    • Sodium: 120mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 59mg
    • Iron: 2mg
    • Potassium: 168mg