Banana Nut Muffins

We made these muffins in preparation for our summer camping trip. They were great start to the day for days that we didn't have time to cook breakfast and kept us full through our hiking days. This recipe is a variant of Isa Chandra Moskowitz's recipe from Isa Does It. 

3 large, ripe bananas
1/4 cup non-dairy milk
3 tablespoons aquafaba (if you don't have aquafaba on hand, you can also make a flax egg)
2 tablespoons refined coconut oil, melted
1 teaspoon pure vanilla extract
1 1/2 cups oat flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnnamon
1/2 cup brown sugar
1 cup +1/4 cup chopped walnuts

Preheat the oven to 375 degrees. Prepare muffin pan with wrappers.

Mash bananas until they look pureed. Ad the milk, aquafaba, oil, and vanilla. Stir until combined.

Mix flour, baking powder, salt, and ground cinnamon in a bowl and sift into wet mixture. Mix until incorporated. Fold in the 1 cup of nuts.

Fill each muffin wrapper until 3/4 full with batter.  Sprinkle remaining nuts on top of batter. Bake for 18 to 20 minutes. You should be able to stick a toothpick in without any batter sticking.

Remove from the oven and place on cooling rack. Enjoy!