• Sophie

Maple Walnut Banana Muffins


Ingredients

  • 1 and 3/4 cups flour

  • 1 cup brown sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1 cup mashed banana

  • 1/2 cup oat milk

  • 1/2 cup melted coconut oil

  • 1 teaspoon pure vanilla extract

  • 2 and 1/2 tablespoons maple syrup, goût robuste

  • 1/2 cup chopped walnuts

Garnish (optional):

  • 1/4 cup walnuts, roughly chopped

For the cinnamon glaze (optional):

  • 1 cup confectioners' sugar

  • 1-2 tablespoons water

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon salt

Preparation

  1. Preheat oven to 200 °C. Line a twelve-muffin tin with paper liners; lightly spray liners with non-stick baking spray and set aside.

  2. In a medium-sized bowl mix together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. In a separate medium-sized bowl, whisk together the mashed banana, oat milk, coconut oil, vanilla extract, and maple syrup. Pour the wet ingredients into the dry and mix until just combined, being sure not to over mix. Fold in walnuts.

  3. Divide the batter evenly among the prepared muffin liners. Sprinkle each top with a tablespoon of chopped walnuts. Bake for 18 to 20 minutes, or until a toothpick or cake tester inserted in the center comes out clean, or with just a few moist crumbs attached. Drizzle with glaze right before serving, if using. Serve warm.

For the cinnamon glaze (optional):

  1. Combine all of the ingredients in a small bowl and whisk smooth. If the glaze appears too thick, add a little more water; if the glaze appears too thin, add a little more sugar.

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