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Ingredients
2 bananas
½ cup cashew milk (sub with any Almond Cow plant-based milk)
¼ cup creamy nut butter (almond butter, cashew butter etc.)
¼ cup maple syrup
2 cups gluten-free oats
¼ cup almond pulp (from almond milk)
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
2 tbsp flax meal
Banana Nut Muffins
Prep Time: 10 min Cook Time: 20 min
Start your morning off right with these deliciously fluffy, vegan and gluten-free Banana Nut Muffins featuring almond pulp from the Almond Cow. Easy to make and naturally sweetened with maple syrup, they're sure to satisfy your banana bread craving!
Servings: 8-10 muffins
Ingredients
2 bananas
½ cup cashew milk (sub with any Almond Cow plant-based milk)
¼ cup creamy nut butter (almond butter, cashew butter etc.)
¼ cup maple syrup
2 cups gluten-free oats
¼ cup almond pulp (from almond milk)
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
2 tbsp flax meal
Directions
Step 1
Preheat oven to 350 degrees Fahrenheit and prepare your muffin pan by lining it with muffin paper cups.
Step 2
In a food processor add oats, baking powder, baking soda, flax meal and spices. Process until oats have turned into a flour. Add the rest of the ingredients and process into a creamy mixture for about 20 seconds.
Step 3
Scoop batter into the prepared muffin cups, filling ¾ of the cup.
Step 4
Bake for about 20 minutes until tops turn golden brown and your toothpick comes out clean.
Step 5
Once muffins have cooled down top with additional nut butter (optional) and transfer them into an airtight container. Store for up to 4 days.