Yes, Ladies and Gentlemen, we have a winner.
These. Are. Delicious. Moist but still fairly light, rich with banana flavor and that delicate sweetness, and when you make these, the house smells all kinds of homemade GOOD. Just as it should.
The boys scarfed these down in no time, barely pausing to register a complaint about the nuts on top- it seems we're in a 'no-crunchy-things-for-breakfast' phase) before asking for more. Immediately.
Even Chris was looking around for more,and dripping hopeful hints that these would appear for breakfast again sometime soon…and he was never a banana bread lover previous to this!
I usually keep a stockpile of bananas here at the house for different recipes. I look for those bags of them you can get at the grocery store for cheap…you know, the ones that are stuffed with bananas that are spotted and darker brown that the store just wants to get rid of. I bring a couple bags ot them home, peel them, slice the bananas into rounds and lay them on parchment paper on a cookie sheet, then freeze them for 2 hours. After that, I just pop the frozen rounds into a gallon size plastic freezer bag and tuck them back into the freezer until I need them for a recipe. I cut each banana 9 times, so that I get 10 slices, no matter the size of the banana, so that I know roughly how much I need to pull out to equal 1 banana in a recipe.
Unfortunately, I've used up the rest of my bananas in the freezer…guess I'll have to go scour the store early in the morning for more!
Banana Walnut Muffins
1 1/2 cup almond flour
2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of nutmeg
pinch of salt
2 very ripe bananas, mashed
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon vanilla extract
1/3 chopped walnuts, plus more for topping
Preheat oven to 375 degrees. Place silicone muffins cups in muffin tin and set aside.
In a large bowl, sift together almond flour, flaxseed, cinnamon, baking soda, baking powder, nutmeg, and salt.
In a separate bowl, add the mashed bananas, eggs, honey, vanilla and olive oil – mix well.
With your hands, make a slight well in the dry ingredients and pour in the wet ingredients. Add in chopped walnuts. Stir until combined.
Fill the baking cups about 3/4 full. Sprinkle a few chopped walnuts over each cup. Bake muffins for 21-23 minutes or until done.
Let cool for 5-10 minutes and enjoy!