Muffins are one of my favourite things to bake. I always have a batch ready to go for breakfast or snacks during the week. This is the same recipe as my pear and pepita muffins from last Fall, with just a few adjustments. Maple syrup gives these a delicate sweetness that is so incredibly complimentary to the rich and toasty walnuts. They're so delicious that you'd never guess they're vegan, gluten free, and oil free! I hope you love this recipe as much as I do.
This recipe is vegan, gluten free, and refined sugar free.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Makes 6 muffins
Ready in 45 minutes
Ingredients
1 cup oat flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 tablespoons pure maple syrup
2 bananas, mashed
1/2 cup walnuts, toasted, roughly chopped
1/3 cup unsweetened non-dairy milk
Instructions
Preheat oven to 350 F. Grease a 6-cavity muffin tin with a dab of coconut oil
In a mixing bowl, combine oat flour, rolled oats, baking powder, baking soda, salt, and cinnamon
In a separate bowl, whisk together the vanilla, banana, maple syrup, and non-dairy milk
Pour the wet ingredients into the dry
Fold in chopped and toasted walnuts
Equally portion batter into 6 muffin cavities
Bake muffins for 20-25 minutes, until the end of a knife comes out clean
Let stand for 10 minutes before removing from the pan
Remember
To toast the walnuts, add them to a dry skillet over medium heat. Toss them around every couple minutes for 5 o4 6 minutes, until golden and smelling toasty