Banana Nut Muffins
These muffins are gluten and dairy free, with lots of protein and no refined sugar. Oh, and they are delicious!
1 ripe mashed banana
1/2 tsp vanilla
1 1/4 cup ground nuts or nut meal
1/8 tsp salt
1/2 tsp baking soda
2 tsp honey (optional)
Preheat oven to 375 degrees F
Grind the nuts in a blender until they are powdered. You can also use nut meal bought at the store (this is more expensive than grinding your own).
Combine mashed banana, eggs, vanilla and honey in a bowl and mix until ingredients are evenly combined. Add in ground nuts or nut meal, baking soda and salt.
Spoon the batter into greased muffin tins. Bake at 375 for 12-15 minutes, or until muffins spring back when gently pressed.
Blueberry nut Muffins: after all the ingredients have been added, stir in 1/2-3/4 cup of fresh or frozen berries.
Coconut nut muffins: replace some or all of the banana with coconut milk, and replace some of the ground nuts with unsweetened grated coconut
Pumpkin nut muffins: replace mashed banana with pumpkin puree.