Banana Walnut Muffins

​Ripe bananas mean it's time to make some of these muffins.  They are a great addition to breakfast or a snack and they freeze well.  These muffins are so easy to make since you toss most of the ingredients in a blender.  Currently my favorite muffin!

Servings: 9
Prep Time: 10 minutes
Cook Time: 25 minutes
​
Adapted from ​https://www.theroastedroot.net/grain-free-banana-walnut-muffins-paleo/ 

Ingredients:
Muffins

• 3 large ripe bananas peeled
• 2 large eggs (or vegan substitute)
• 1 teaspoon pure non-alcoholic
  vanilla extract
• 3 tablespoons Date Lady Syrup
• 2 cups finely ground almond flour
• 2 teaspoons ground cinnamon
• 1/3 Tablespoon baking soda 
  and 2/3 Tablespoon Cream of Tartar*
• 1/4 teaspoon sea salt
• 1/2 cup raw walnuts chopped

 Topping:

• 1/2 cup raw walnuts chopped
• 1 teaspoon ground cinnamon
• 1 tablespoon Date Lady sugar
• 2 tablespoons grass-fed or vegan
  ​butter, melted
• pinch sea salt

Method:

1. Preheat the oven to 350 degrees F and lightly oil or spray a muffin pan (or line with muffin liners).
2. Add all of the ingredients for the muffins (except for the walnuts) to a high-powered blender and blend until completely smooth. Note: the batter will be thick - this is normal. Stir in 1/2 cup of raw walnuts. Pour the batter into the prepared muffin tray, filling 9 of the holes 3/4 of the way up.
3. Stir together the ingredients for the walnut topping. Spoon the topping over the muffin batter.
4. Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the edges begin to turn golden-brown. Turn off the oven and leave muffins in the warm oven for 5 minutes.
5. Remove muffins from oven and allow them to cool at least 30 minutes before releasing them from the muffin tray. 

Notes:

• Date Lady products are fabulous and substitute well in baked goods.  They are available from Vitacost.com or iHerb.com.  Both links are my affiliate link.
• I substitute 1 part baking soda to 2 parts cream of tartar for baking powder.  Baking powder can contain corn starch.