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Apple Banana Walnut Muffins
Preheat oven to 400F. Line a muffin pan with liners and set aside. In a medium bowl, combine diced apples, lemon juice, and cinnamon and mix well. Reserve 1/2 cup of the apples for topping and set aside. In a large bowl, roughly mash the bananas with a fork. Add the sugar, milk, oil, vanilla, cinnamon, and nutmeg. Whisk until combined. Add flour, baking powder, pinch of salt. Stir. Fold in the cup. . .
Prep Time: 00:15
Cook Time: 00:30
1 1/2 cups apple, diced small (i used 2 small unpeeled golden delicious
1/2 lemon or lime, juiced (to prevent browning)
1 teaspoon cinnamon
1/2 cup ripe banana (~1 large)
1/2 cup coconut sugar
2 - 3 tablespoons maple syrup
1/2 cup unsweetened plant milk, at room temperature
1/3 cup vegetable oil (can be subbed for coconut oil)
1/2 tablespoon vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose gluten-free flour
2 teaspoons baking powder
1/2 cup chopped walnuts
pinch of salt
1Preheat oven to 400F. Line a muffin pan with liners and set aside.
2In a medium bowl, combine diced apples, lemon juice, and cinnamon and mix well. Reserve 1/2 cup of the apples for topping and set aside.
3In a large bowl, roughly mash the bananas with a fork.
4Add the sugar, , maple syrup, milk, oil, vanilla, cinnamon, and nutmeg. Whisk until combined.
5Add flour, baking powder, pinch of salt. Stir.
6Fold in the cup of apples and walnuts. Spoon batter into the muffin liners almost to the brim.
7To garnish before baking, top each muffin with a few dices of the reserved apple pieces.
8Bake for about 25-30 minutes, or until a toothpick comes out clean. Allow muffins to cool in pan for about 10 minutes, then remove the muffins from the pan and place on a rack to cool completely.
9Enjoy with a cup of your favorite morning beverage!
If the batter is too thick, pour tiny amounts of milk in until the desired consistency is reached.
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