1/2cupchopped walnuts or chocolate chipsoptional (if paleo, use chopped nuts) ($0.72)
Instructions
Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity muffin tin with liners and set aside.
In a large mixing bowl, combine the mashed banana, coconut sugar, soy milk, oil, and vanilla until well incorporated.
Whisk in the dry ingredients until smooth.
Fold in the chocolate chips or walnuts if using.
Divide the batter between the muffin tin cups, filling each about 3/4 of the way up.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Let cool completely, then enjoy!
Notes
Nutritional information does not include chocolate chips or walnuts.
If you are using melted coconut oil, the remaining ingredients must be room temperature or the coconut oil will harden in the batter.
Use a lighter colored muffin tray!
Use finely ground, branched, unpeeled almond flour. Almond flour made from whole (not peeled) almonds will work, but the muffins don't rise as well (as pictured).