I have Celiac disease, but thanks to this banana muffin recipe from my Aunt Lynda, I never have to toss overripe bananas in the trash. She developed this recipe as part of a healthy detox plan. Not only are these muffins gluten-free, the oat bran in them helps lower cholesterol and the almond flour is a good source of the trace minerals manganese and copper.
2 Tbsp walnut oil
2 eggs, beaten
1 cup unsweetened almond milk
1 cup mashed bananas (if your bananas are sweet, you can cut the sugar by half)
1 tsp vanilla extract (Mexican vanilla is great)
1 cup oat bran
1/4 cup organic coconut palm sugar
2 cups almond flour
1 tsp baking soda
1/4 tsp salt
1 Tbsp milled flaxseeds
1/2 cup chocolate chips, raisins or chopped nuts
1 Tbsp chia seeds
1 scoop of protein powder (add 1/2 cup more almond milk)
Heat oven to 375° F
Mix all wet ingredients (first 5) in one bowl. In another bowl, mix all dry ingredients (except chocolate chips/raisins/nuts or other optional ingredients). Slowly add the wet ingredients to the dry ingredients, stirring until well blended. Mix in chocolate chips/raisins/nuts or other optional ingredients.
Spray muffin pan with coconut oil spray, or use muffin liners. Pour batter to fill line — these don’t rise much.
Bake 25-30 min and enjoy! These muffins are great for meal planners as they freeze well.