Banana Nut Muffins
Servings: 6 muffins
Cost: $4
Equipment
- muffin pan
Ingredients
- 1 1/4 cup self-rising flour
- 1/4 tsp turmeric spice
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup coconut sugar
- 2 bananas, ripe, mashed
- 1/4 cup refined coconut oil, melted
- 2 Tbsp non-dairy milk*
- 2 tsp orange extract
- 1/3 cup pecans, roughly chopped
- 1/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 400 degrees F.
- Line a standard muffin pan with eight lines. Brash them lightly with oil. Set aside.
- In a large bowl, mix self-rising flour, turmeric spice, cinnamon, nutmeg, and sugar.
- In a medium-sized bowl, combine wet ingredients: mashed bananas, coconut oil, non-dairy milk, and orange extract.
- Add wet mixture to the large bowl with dry ingredients and stir to mix with a large spoon until combined; do not overmix.
- Fold in half of the pecans.
- Using a ¼ cup measuring cup, add batter to the muffin liners in the pan. Top with remaining pecans.
- Bake for 20 minutes until they are slightly golden on a top, and a toothpick inserted comes out clean.
- Allow the muffins to cool for 15 minutes before drizzling with melted chocolate.
- Heat a small pot over low heat. Add chocolate chips, and stir until very smooth and melted. Using a teaspoon, drizzle melted chocolate chips over the muffins.
- Remove Banana Nut Muffins from the pan. Enjoy!
- Store the muffins uncovered in a cool dry place up to 2 days.
Notes
*You can use any non-dairy milk for this recipe, I used almond nut milk