Low Iodine Classic Banana Walnut Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.8(21)
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Learn more →Ingredients
12 servings
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 very ripe medium bananas, mashed (about 1 ¼ cups)
- ½ cup packed light brown sugar
- ⅓ cup unsalted butter, melted and slightly cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¼ cup sour cream
- 1 tsp vanilla extract
- ¾ cup walnuts, roughly chopped
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- 2
Spread the chopped walnuts on a small baking sheet and toast in the preheated oven for 5–6 minutes, until fragrant and lightly golden. Remove and let cool slightly.
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