Nutty Yogi Banana Muffins

Give your snack time a nutritious upgrade with these Nutty Yogi Banana Muffins! Crafted without eggs, refined flour, or added sugar, these muffins combine the goodness of almonds, whole grains, and ripe bananas for a naturally sweet and satisfyingly filling treat. Whether you’re packing a lunchbox, fueling your busy morning, or searching for a kid-friendly afternoon bite, these muffins earn rave reviews for both flavor and wholesome ingredients.

Rich in protein and fiber thanks to ground almonds, flax seeds, and brown rice flour, these muffins are a breeze to make and perfect for sharing. Warm hints of cinnamon and allspice elevate the classic banana flavor, while a crunchy walnut topping adds an irresistible finish. Enjoy the hearty crumb and gentle sweetness that even picky eaters adore. Bake a batch and celebrate mornings and snack breaks with health and taste in every bite!

Nutty Yogi Banana Muffins

Print Recipe

By Malini Serves: 20 Prep Time: 20 m Cooking Time: 35 m

Ingredients

• 1 cup almonds
• 2 very ripe bananas, mashed
• 1 cup teff flour
• 1 cup brown rice flour
• 3/4 cup almond milk
• 1/2 cup coconut oil, room temperature
• 2 tablespoons water
• 2 tablespoons ground flax seeds
• 1 tablespoon ground cinnamon
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 1/4 teaspoon ground allspice
• 20 walnut pieces, or more to taste

Instructions

1

Set your oven to preheat at 350°F (175°C) and prepare two muffin tins by lining them with cupcake liners.

2

Pulse almonds in a food processor or coffee grinder until they form a fine meal.

3

In a large bowl, mix together the almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and ground flax seeds. Blend until the mixture is smooth and even.

4

Fold in the cinnamon, sea salt, baking powder, and allspice, stirring until just combined.

5

Spoon the batter into each liner, filling them about two-thirds of the way. Top each muffin with a walnut piece, pressing gently.

6

Bake for about 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Notes

Tips:
Use very ripe bananas for the sweetest flavor and softest texture., For extra crunch or variety, try mixing chopped walnuts into the batter as well as topping., These muffins freeze well—store extras in an airtight container for up to a month., Allow muffins to cool in the tin for several minutes before transferring to a wire rack to help them set without crumbling.