Almond Banana Muffins

Y'all. Take a look at those lil baby muffins. 

Allow me to introduce you to my recipe for Almond Banana Muffins (or Banana Almond Muffins??), a gluten- free take on the classic muffin.

Despite my dad asking, "So are these like vegan muffins?" with a disgusted face when I announced that I was utilizing the ever-ripening bananas on the counter to make muffins, he was *the first* person to chow down on a handful of them and declare them delicious (just as he did the last time I made them a few years ago...). 

I rest my case.

These muffins (or loaves or cakes or whatever-shape-baking-container-you-own) are super simple to make and really delicious! 

They are vegan, but not for any special reason other than they can be. And, of course, they're naturally gluten-free (for all my fellow Celiac disease folks reading this!). Feel free to swap out the almond butter with peanut butter if almonds aren't your thing. 

I added walnuts to the top of the two mini loaves I made because my dad and I are strong supporters of walnuts in banana muffins/bread. Adding them on top meant the nuts toasted while the bread baked, which was a nice, crunchy touch!

Almond Banana Muffins

Ingredients:

• 4 medium-sized ripe bananas, mashed
• A little less than 1/4 cup of honey
• 1/2 cup all-natural almond butter (the kind that's just raw ground almonds)
• 1 cup almond flour
• 3/4 cup brown rice flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup almond milk, unsweetened original or vanilla
• 1/4 cup chocolate chips (optional...but c'mon.) (Also, I definitely ascribe to the belief that the more chocolate the better, so I can attest to the fact I routinely use more than 1/4 cup.)
• 1/2-ish cup raw walnuts (optional)

Directions:

1. Preheat oven to 350F.
2. Combine all ingredients, BUT if you'd like to add walnuts to the top, then hold off on adding them to the batter.
3. Pour batter into lightly greased muffin tins OR loaf pans (or whatever baking container your heart desires!).
4. If you've decided to add walnuts on top (as I encourage you too), go ahead and sprinkle them on. Feel free to chop them a bit or add them as whole pieces like I did. There's no wrong way!
5. Bake for 25 minutes. (Since there aren't any eggs or raw ingredients, just be on the look out for a firm muffin and golden top.)