Classic banana bread is one of my husband’s favorites. I am always looking for ways to create healthier alternatives for us. This bread is not only gluten-free and dairy-free, but it is full of healthy fats and fiber. We love making these on Sunday as a quick grab and go breakfast or mid-morning snack at the office.
Ingredients:
3 ripe bananas
1/2 c walnut pieces
4 eggs
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink Himalayan salt
Instructions:
Preheat oven to 350 F. Blend all ingredients in kitchen aid or by hand. Pour batter in a greased 12-count cupcake pan. Cook for about 15 minutes or until golden brown.
{Remember, these muffins do not have preservatives in them so they will go bad quickly. Make sure to refrigerate for freshness!}
Enjoy friends!
