Banana Bread Muffins

Ingredients

• 1 1/2 cups Ripe Mashed Bananas (3 large ripe bananas (7"/8"long) with dark spot on their skins)
• 2 tablespoons Almond Milk
• 1 large Egg (beaten )
• 1 teaspoon Vanilla Extract
• 1/3 cup Avocado Oil
• 1 3/4 cups All-Purpose Flour ((note 1))
• 1 teaspoon Cinnamon
• 1/2 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup Chopped Toasted Nuts (mix of pecans and walnuts)
• 1/3 cup Brown Sugar ((note 2))

Instructions

1. 1

   Preheat the oven to 420°F (220°C). Line a 12-hole muffin pan with parchment paper and lightly oil the paper with cooking oil spray. Set aside.

2. 2

   Dry roast the nuts in a non-stick pan over medium heat for 2-3 minutes. Cool down on a chopping board, then finely chop them. Set aside.

3. 3

   In a large bowl, add the pieces of peeled, ripe banana and mash with a potato masher, forks, or the paddle attachment of a stand mixer.

4. 4

   Pack the mashed bananas in a measuring cup to measure the amount called by the recipe and return to the bowl.

5. 5

   Whisk in the remaining liquid ingredients: almond milk, egg, vanilla extract, and oil.

6. 6

   Stir in flour, baking soda, baking powder, salt, and cinnamon. If your bananas are not ripe enough, add the optional granulated sweetener now.

7. 7

   Fold in cooled, toasted nuts and stir to combine. The batter should look like banana bread, not too thick, and fairly liquid with no lumps of flour.

8. 8

   Fill each muffin hole with about 1/4 cup of banana muffin batter.

9. 9

   Bake for 5 minutes at 420°F (220°C), then reduce oven to 350°F (180°C) and bake for 25-35 minutes or until a pick inserted in the center of the muffin comes out clean.

10. 10

    Cool down on a wire rack for 1 hour.

11. 11

    --- Storage ---

12. 12

    Store in a sealed container in the fridge for up to 4 days or freeze for up to 3 months in zip-lock bags or a sealed container. Thaw at room temperature the day before.