I made a Banana Nut Muffin a while back with Almond, Soy Flour, and Oats which were yummy but I think I like this version with Spelt Flour even better. Oooh looks like I'll have to do a banana nut muffin side-by-side taste test. Yum!
Shelly's Banana Nut Mini Muffins (version 2.0)
3/4 cup Spelt Flour
1/2 cup Vanilla Protein Powder
1 teaspoon Baking Powder
1 teaspoon Cinnamon
dash of Salt
1/4 cup Walnuts, chopped
2 Tablespoons Unsweetened Shredded Coconut
2 Eggs, beaten
1 Tablespoon Canola Oil
4 Tablespoons Sugar-Free Torani Syrup (I used SF Vanilla)
1/2 teaspoon Vanilla Extract
1 cup (1 large) Banana, diced
Topping
2-3 Tablespoons Unsweetened Banana Chips (or Unsweetened Coconut)
dash Cinnamon
1 teaspoon Sugar Free Torani Syrup (I used SF Vanilla)
Preheat oven to 350. Spray mini muffin tin with Pam and set aside. Mix all ingredients (except topping ingredients) together till combined. Spoon into muffin tin. Crush topping together in a snack size Ziploc. Sprinkle a little on the tops of each muffin.
Bake at 350 for 12 minutes or until a tester inserted into the middle of a muffin comes out clean. Remove pans from the oven.
Allow to cool in the pan for 3 minutes. Transfer to wire cooling rack to cool completely. Store in a sealed container to keep them soft and moist. Makes 24.
A couple of these babies split open and smeared with No Sugar Added Strawberry or Blueberry Jam = Heaven.
I always freeze half the batch. I wrap them in plastic wrap and toss them in a gallon freezer Ziploc bag then take them out an hour or so before I want to eat them. To reheat: you can nuke them to warm them up but I love to slice them in half and toast them. They get yummy crispy edges. Nom nom nom.It's a good morning. Hope yours is too.
