Cinnamon Walnut Muffins (GF + Vegan option)
Servings: 12
Ingredients
- 1 cup oats I used rolled oats. Quick cooking oats would work
- 1/2 cup almond flour
- 1/2 cup gluten-free flour blend* I used Bob's Red Mill 1-1***
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom optional, but delicious
- 1 banana mashed
- 1 egg** whisked
- 1/2 cup nut milk oat milk is fine too
- 1/2 cup maple syrup
- 1/4 cup avocado oil
- 1 tsp vanilla extract
- 1/3 cup walnuts chopped
Instructions
- Preheat oven of 425 degrees and line a muffin tin with parchment paper muffin liners.
- In a large bowl add all of the dry ingredients. Mix until combined.
- In a medium bowl, mash the banana and then add the rest of the wet ingredients. Mix again.
- Add the wet ingredients to the dry ingredients and mix until combined. Add chopped walnuts and mix again.
- Fill the muffin tin with the batter and bake for 16 minutes.
- Let cool for about 15 minutes and then enjoy!
Notes
*I've used oat flour with these but they were a bit crumbly. They would likely work with brown rice flour if you don't have a GF mix, however, I've yet to test it.
**To make this vegan, substitute a flax egg for the egg. 1 tbsp ground flax + 3 tbsp water. Let it sit and then add it to the wet ingredients.
***Get more info on Bob's Red Mill here.