Banana Muffins With Walnuts
Bake up a sweet yet healthy treat in less than an hour with this beginner-friendly recipe!
Ingredients
- 1 1/2 cups almond flour
- 2 teaspoons baking powder
- 2 1/2 teaspoons ground flaxseed
- Pinch of salt
- 5 tablespoons butter softened to room temperature
- 1/2 cup brown sugar substitute
- 2 eggs
- 1/2 cup half-and-half
- 2 teaspoons vanilla extract
- 2 large bananas very ripe, peeled and mashed, about 1/2 cup
- 1/3 cup walnuts chopped, optional
Instructions
- Preheat oven to 350°F. Prepare a 12-cup muffin pan with liners or nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the almond flour, baking powder, ground flaxseed, and salt until well combined. Set aside.
- In a separate large bowl, use a hand mixer to cream together the butter and brown sugar substitute until light and fluffy. Set aside.
- In a large measuring cup, whisk together the eggs, half-and-half, and vanilla extract.
- Add the butter mixture to the egg mixture. Beat on low speed until well combined—mixture may look slightly curdled before it becomes smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently after each addition, until a smooth batter forms.
- Fold in the mashed bananas and walnuts, if using.
- Divide the batter evenly among the muffin pan cavities, filling each about 2/3 to 3/4 full. A cookie scoop works well for portioning.
- Bake for 18-20 minutes, checking for doneness at 18 minutes. Muffin tops should be golden and a toothpick inserted into the center should come out clean.
- Let the muffins cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely before serving, 30-45 minutes.
Nutrition
Calories: 225kcalCarbohydrates: 16gProtein: 5gFat: 16gSaturated Fat: 5gSodium: 125mgFiber: 2g
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