The Perfect (Christmas) Morning Muffins!
Christmas morning in our family used to start at 6am when we were kids. My parents should receive serious saint-hood consideration for that one, no joke. As adults my sister and I have slowed our roll, which means everyone gets to sleep in and open gifts around 9am. Sharp. Not that anyone around here is overly structured or anything. Cough…..me…..cough…
While opening gifts, I always serve lattes and a little something to nibble on while breakfast bakes! This year I’m serving these delicious Banana Walnut Muffins – gluten free and vegan! Not too sweet, they are the perfect little bite to have with your tea, coffee or latte.
Aside from being delicious and healthier than typical muffin recipes, the base of the muffin is pretty neutral – meaning you can really add any goodies you like if you’re not a banana-walnut fan. OR – make half the batter with banana-walnut, the other half with fresh or frozen blueberries. Now you’ve got a selection for guests.
Ugh – true BTS moment.
Ok – I have to share this with you…… Ever finished making a gorgeous dessert for guests and before you can yell “NOOOOO” – your husband sticks his fat little finger through the frosting? Same idea.
I had just finished filming the bulk of this video, was enjoying the best part of filming which is me eating the food – and WHO thinks it’s a good idea to waltz around the corner and photobomb my shot??? Yup. Oliver. In his (not) Sunday best. You can see my unvarnished look of annoyance on the right. Complete with my Kung Fu coffee cup. Grr…. I left it in the video because it’s actually flipping funny 😉
Let’s Bake!
Skinny Holidays! Banana Walnut Muffins – Vegan & Gluten Free
Ingredients
- 2 tbsp Coconut Butter
- ¼ cup sugar or coconut sugar which is a slightly healthier option
- 2 tbsp Flaxseed meal + 5 TB water (to make the flaxseed eggs)
- ½ cup coconut milk
- ½ tsp vanilla extract
- 1 cup gluten-free flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 medium banana, chopped into bite sized pieces
- ½ cup roughly chopped walnuts to sprinkle on tops
Instructions
- Pre-heat oven to 350-degrees F. Spray 8 holes of a muffin tin with non-stick cooking spray. Set aside.
Make your flaxseed eggs:
- In a small dish, add 2 TB of Flaxseed meal & 5 TB of water. Stir to incorporate and set aside while it sets, about 5-minutes.
Meanwhile:
- Meanwhile, in a large mixing bowl cream together the sugar and coconut butter. Now add in the flaxseed egg mixture, mix lightly to incorporate. Last, mix in the the coconut milk and vanilla extract. Set the bowl aside.
- In a small mixing bowl, mix your dry ingredients: Flour, salt and baking powder. Slowly pour the dry mixture into the wet in about 3 increments beating gently after each addition.
- Fold in the chopped banana. Fill each muffin hole about 2/3 full. Sprinkle tops with chopped walnuts. Bake for about 20-minutes! The tops should spring back when you touch them. Let them sit for a couple minute – you don’t want to burn your paws! Remove muffins and let cool on a wire rack.
- Serve warm, with tea, coffee, hot chocolate or speciality lattes and pretty holiday napkins. Equally as lovely to serve along with brunch. 😉
