Nourishing Banana Walnut Almond Muffins
Indulge in these nourishing and wholesome muffins that are free from wheat and dairy! Packed with the rich flavors of banana, walnut, and almond, these muffins offer a delightful blend of nutrition and energy, making them perfect for both busy mornings and afternoon snacks. With the addition of flax seeds, they are rich in Omega-3 fatty acids, promoting heart health and overall well-being. Adjust the recipe to suit your dietary requirements, and always choose organic ingredients for the best flavor and nutrition. These muffins are irresistibly moist and have a beautiful, nutty texture that will leave you coming back for more!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
brown rice flour
2 cups (measure)
walnut meal
1 cup (measure)
almond meal
1 cup (measure)
soy flour
1 cup (measure)
cinnamon
1 teaspoon (measure)
nutmeg
1 teaspoon (measure)
baking powder
4 teaspoons (measure)
sugar
1 cup (measure)
vanilla beans or vanilla extract
1/4 teaspoon or 1 teaspoon (measure)
flax seeds
1 1/2 cups (grind into meal)
egg whites
4 (separate from yolks)
ripe banana
1 cup (2-3 bananas) (mash)
chopped dried fruit or nuts
1/2 cup (optional) (chop)
olive oil
for greasing pan (apply lightly)
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a large bowl, combine the brown rice flour, walnut meal, almond meal, soy flour, cinnamon, nutmeg, and baking powder. Whisk together until well mixed and set aside.
3
In a separate mixing bowl, blend the sugar and vanilla (real vanilla beans or extract) using an electric mixer until well combined.
4
Add the flax meal to the sugar mixture and mix until integrated.
5
Incorporate the egg whites into the mixture, mixing until fluffy and smooth.
6
Add the ripe bananas to the mixture, blending thoroughly until no chunks remain.
7
Gradually mix in the dry ingredients from the first step, stirring just until combined. Do not overmix.
8
Gently fold in any optional dried fruits or nuts of your choice.
9
Lightly grease muffin pans with olive oil, ensuring each cavity is coated.
10
Spoon the batter evenly into the prepared muffin pans, filling each cavity about 2/3 full.
11
Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
12
Once baked, remove from the oven and allow to cool slightly before transferring the muffins to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these muffins wheat-free?
Yes, these muffins are explicitly noted as being free from wheat.
Is this recipe dairy-free?
Yes, the recipe is dairy-free and uses olive oil for greasing instead of butter.
What temperature should I set my oven to?
You should preheat your oven to 325°F (163°C).
How long do the muffins need to bake?
The muffins should bake for approximately 40 minutes.
How do I know when the muffins are finished baking?
The muffins are done when a toothpick inserted in the center comes out clean.
What type of flour is used in this recipe?
This recipe uses a combination of brown rice flour and soy flour.
Which nut meals are included in the ingredients?
The recipe calls for both walnut meal and almond meal.
How many bananas do I need?
You will need 1 cup of mashed ripe bananas, which is approximately 2 to 3 bananas.
What provides the Omega-3 fatty acids in these muffins?
The addition of flax seeds makes these muffins rich in Omega-3 fatty acids.
Do I need to grind the flax seeds?
Yes, the recipe instructions specify to grind the flax seeds into meal.
How many egg whites are required?
The recipe requires 4 egg whites, separated from the yolks.
Can I use vanilla extract instead of vanilla beans?
Yes, you can use either 1/4 teaspoon of real vanilla beans or 1 teaspoon of vanilla extract.
What spices are used for flavoring?
The muffins are flavored with cinnamon and nutmeg.
How much sugar is in this recipe?
The recipe includes 1 cup of sugar.
Is there an optional add-in for the batter?
Yes, you can gently fold in 1/2 cup of optional chopped dried fruit or nuts.
How should I grease the muffin pans?
Lightly grease the muffin pans with olive oil to ensure each cavity is coated.
How full should I fill the muffin cavities?
Spoon the batter evenly into the pans, filling each cavity about 2/3 full.
Should I overmix the batter?
No, you should stir the dry ingredients into the wet mixture just until combined to avoid overmixing.
What is the texture of these muffins?
These muffins have a beautiful, nutty texture and are irresistibly moist.
How should the muffins be cooled?
Allow them to cool slightly in the pan before transferring them to a wire rack to cool completely.
Are these muffins suitable for gluten-free diets?
While tagged as gluten-free and wheat-free, always check your specific ingredients like soy flour for cross-contamination.
What is the benefit of using organic ingredients?
Choosing organic ingredients is recommended for the best flavor and nutritional value.
Can these be eaten for breakfast?
Yes, they are described as perfect for busy mornings and providing a blend of nutrition and energy.
How much baking powder is needed?
The recipe calls for 4 teaspoons of baking powder.
How much walnut meal is required?
You will need 1 cup of walnut meal.
How much almond meal is required?
The recipe requires 1 cup of almond meal.
What is the primary liquid for the egg mixture?
The recipe uses 4 egg whites mixed until fluffy and smooth.
Should the bananas have chunks?
No, you should blend the bananas thoroughly until no chunks remain.
What is the order of mixing?
Mix dry ingredients first, then blend sugar and vanilla, add flax and eggs, add bananas, and finally incorporate dry into wet.
Are these muffins heart-healthy?
The recipe description states that the flax seeds promote heart health and overall well-being.