Sugar-Free Vegan Banana-Walnut Muffins
Today I took the day off work and, to celebrate, I made some healthy sugar-free muffins using a recipe I found on The Conscious Plant Kitchen and modified just slightly. I also picked some of our homegrown Meiwa kumquats and enjoyed breakfast out on the breezeway. It was very nice. Golden sunbeams striped the breezeway; the wax myrtles just beyond the screens trembled with darting birds; and Elroy, Leroy, and Frankie purred and cuddled together on a nearby blanket-covered chair.
Sugar-Free Vegan Banana-Walnut Muffins
Ingredients
3 very ripe bananas
1/4 cup melted coconut oil
1/4 cup almond milk
1 cup all-purpose flour
1 teaspoon baking powder
A pinch of salt
1/2 cup chopped walnuts
Directions
Mash the bananas in a large bowl, then blend in the oil and almond milk. Next, add the flour, baking powder, and salt and mix everything together. Finally, stir in the chopped walnuts. Line a muffin tin with paper baking cups and fill them all the way up. Top with extra walnuts if you wish. Bake for 45 minutes at 350 degrees F.
They look absolutely delicious, Leslie!
Thank you so much!