Guest Recipe: Katie’s Healing Kitchen’s Banana Nut Muffins

I recently had the opportunity to photograph some of the dishes being serced at Katie's Healing Kitchen's cooking class. On the menu? These muffins!

Katie has a way of keeping her gluten-free/vegan baked goods so fluffy & moist, which is not an easy feat, at least in my experience.

BANANA NUT MUFFINS

Author: Katie Farina of Katie's Healing Kitchen Recipe Type: Muffin, Breakfast Cuisine: Vegan Yields: 12 muffins

INGREDIENTS

• 1½ cup gluten-free flour (Trader Joe’s brand recommended)

• ½ cup almond flour

• ½ tsp salt

• 2 tsp baking powder

• 2 tsp cinnamon

• 3 large ripe bananas, mashed or pureed

• ½ cup coconut oil, melted

• 1 cup coconut sugar

• 1 tsp vanilla

• ¼ cup non-dairy milk

• 1 Tbsp ground flax + 3 tablespoons water (flax egg)

• Optional: ½ cup toasted walnuts or chocolate chips (or my favorite way, both :))

INSTRUCTIONS

1. Preheat oven to 350. Line a muffin tin.

2. In a large bowl, whisk together gluten-free flour, almond flour, salt, baking powder, & cinnamon until combined.

3. In a small bowl, vigorously whisk together ground flax & water. Set aside for a few minutes until it becomes thick & gelatinous.

4. In a medium bowl, combine bananas, coconut oil, coconut sugar, vanilla, & non-dairy milk. Add in flax egg, & mix until well incorporated.

5. Combine the banana mixture with the flour mixture. Add in any optional ingredients.

6. Fill muffin tins almost to the top and bake for 20-25 minutes, rotating halfway.

7. Cool & enjoy!

   
   

I’ve got a bunch of bananas ripening as I type, & cannot wait to make up a batch of these this weekend. I can only imagine the beautiful aroma that will fill my kitchen as these muffins bake away!