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Hi Friends, I’m hooked on these Banana Walnut Cinnamon Swirl Muffins. This is one of those recipes that checks all the boxes:
Healthy? Check. Quick and easy? Check. Vegan? Obviously. Gluten-free? Yep, if you use GF certified oats. Refined sugar-free? Check. A great answer to the question “What are we gonna do with all these overripe bananas?” Check.
Nine ingredients, a couple of bowls and utensils, and one muffin pan are all you need.
Filled with bananas, cinnamon, vanilla and maple syrup, you can imagine how good these smell. I also love that they provide a healthy dose of fiber from the wholesome plant ingredients PLUS omega 3 fat from the walnuts. These easily pass the test as a healthy breakfast or snack.
So the next time you’ve got some lonely bananas browning on the counter, put them to good use. Give these Banana Walnut Cinnamon Swirl Muffins a try, and let me know what you think!
Banana Walnut Cinnamon Swirl Muffins
For the muffins:
- 4 medium/large very ripe bananas
- 2/3 cup unsweetened milk, such as almond, oat or soy
- 1/4 cup maple syrup
- 1 1/2 tsp vanilla extract
- 2 cups oat flour (if making your own in high speed blender, start with approx 2 1/4 cups oats)
- 1/4 cup rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup walnut halves, chopped
For the swirl:
- 2 tsp ground cinnamon
- 3 Tbsp maple syrup
- 1/3 - 1/2 cup walnut halves
- Preheat oven to 350 degrees. Lightly oil or line a 12 cup muffin pan.
- Place peeled bananas in a medium/large bowl, and use your hand to squeeze and squish them until mostly pureed (it's okay if some larger pieces remain). Add the milk, maple syrup, and vanilla to the bananas and mix well.
- In a separate bowl, thoroughly combine the oat flour, oats, baking powder, baking soda, cinnamon, and chopped walnuts.
- In a small bowl or mug, mix together the 2 tsp cinnamon and 3 Tbsp maple syrup for the swirl, and set aside.
- Pour dry ingredients into the wet and stir until everything is thoroughly combined.
- Spoon a small amount of batter into each muffin cup. Aim for just enough to cover the bottoms, only filling the cups about 1/4 to 1/3 of the way. See photo below.
- Now drizzle each one with about a teaspoon of the cinnamon swirl. This doesn't need to be precise. Aim to use about half of the swirl mixture on this layer.
- Evenly divide the remaining batter among the muffin cups, and drizzle the remaining cinnamon swirl mixture on the tops.
- Sprinkle walnuts on top of each muffin and bake for 18-20 minutes.
- Let cool in the pan 5-10 minutes before moving to a cooling rack.