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, much better than my usual breakfast, which generally consists of a peanut butter sandwich eaten in the car on the way to the office. 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.