The next day after making these muffins, my grandpa called me on the phone and told me that he was at our house earlier, and happened to have tried one of these muffins. He told me that it was the best muffin that he had ever had, because the chunks of walnuts that he got in every bite were big, and not “measly” little bits of walnuts. Maybe he was just being a nice grandpa but I still think that says something about these muffins! These guys are gluten-free and dairy-free (but of course, you can substitute the eggs) and are full of coconut flavour, a hint of banana, and yummy cinnamony-walnut chunks. I hope you enjoy them!
-1 cup gluten free all purpose baking flour
-1/2 cup almond flour
-1/2 cup unsweetened shredded coconut
-1/2 tsp baking powder
-1/4 tsp salt
-1/2 tsp ground cinnamon
-1/2 cup agave nectar
-1/2 cup melted coconut oil
-1/2 tsp vanilla extract
-1 cup walnuts – you can chop them if you prefer – I like to keep them nice and big
1. Preheat the oven to 350 degrees.
2. Mix all dry ingredients into a bowl: flour, coconut, baking powder, salt and cinnamon.
3. Mix all wet ingredients into a bowl: bananas, eggs, coconut oil, agave nectar and vanilla. Mash in the bananas first, until most of the chunks are broken down.
4. Mix the wet ingredients into the dry ingredients and stir until a nice batter forms. Fold in the walnuts.
5. Spray a muffin tray with baking spray and spoon in batter to fill almost the entire muffin mold. There will be enough batter in the recipe to do this. If your heart desires, sprinkle some more cinnamon onto the batter before placing in the oven.
6. Bake for 28 minutes. At the ten minute mark, sprinkle some shredded coconut onto the muffins. Allow to cool before taking muffins out of the tray.
These recipe makes 12 large and delicious muffins.