Skip to main content New this month
Get the Allrecipes magazine

Nutty Yogi Banana Muffins

Rated as 3 out of 5 Stars

"Healthier than flour and sugar recipes, these muffins are naturally sweet, filling, egg-free, and protein-rich. Kid-tested and approved."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 165 cals
Original recipe yields 20 servings (20 muffins)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
  2. Place almonds in a coffee grinder or food processor and grind into a meal.
  3. Combine almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds in a large bowl. Blend with an electric mixer until smooth. Mix cinnamon, salt, baking powder, and allspice into the batter.
  4. Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Footnotes

  • Cook's Notes:
  • Substitute amaranth or coconut flour for the teff if preferred.
  • Substitute apple pie spice or pumpkin pie spice for the allspice.
  • You can add golden raisins that have been soaked in hot water for an hour. Drain and mix them into the batter by hand.

Nutrition Facts


Per Serving: 165 calories; 11.1 g fat; 14.9 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 120 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I used soy flour, applesauce instead of oil, and unground walnut pieces in the mix. It was alright - I like it somewhat, but my 4-year-old doesn't. It is definitely not sweet. If I make it agai...