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Nutty Yogi Banana Muffins

Fran Prudhomme

"Healthier than flour and sugar recipes, these muffins are naturally sweet, filling, egg-free, and protein-rich. Kid-tested and approved."
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55 m servings 165 cals
Original recipe yields 20 servings (20 muffins)

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  • 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.


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...