Meatless Monday’s: Banana & Almond Muffins

There’s something magical about the aroma of freshly baked muffins wafting through your kitchen. It’s a scent that promises warmth, comfort, and pure joy. This recipe for Banana Walnut Muffins is no exception. These muffins are a nostalgic nod to your favorite childhood treats, yet they pack a modern punch with wholesome ingredients like spelt flour, maple syrup, and almond butter. Whether you’re savoring one as a quick breakfast on the go or pairing it with a steaming cup of tea for an afternoon pick-me-up, these muffins will remind you that sometimes the simplest things in life are the sweetest. And don’t forget that satisfying crunch from the walnut topping—it’s like the cherry on top, but better. Let’s dive into the details and get baking!

What You Need

Ingredients:
2 ripe bananas, mashed
¼ cup (60ml) maple syrup
¼ cup (60ml) almond butter
½ cup (55g) spelt flour
1 tsp. baking powder
¼ tsp. baking soda
¼ cup (30g) walnuts

Directions

Preheat your oven to 355°F (180°C) and line a muffin tray with paper muffin cups.
In a bowl, mash the bananas with a fork until smooth. Add the maple syrup and almond butter, stirring until well combined.
Gently fold in the spelt flour, baking powder, and baking soda, ensuring the batter is mixed thoroughly without overworking it.
Divide the batter evenly among the 6 muffin cups. Sprinkle walnuts on top of each muffin for added crunch and flavor.
Bake in the center of the oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool completely before removing them from the tray and serving.
Makes 6 servings.

Calories per serving: 210
Fats per serving: 10 grams
Protein per serving: 5 grams
Carbohydrates per serving: 28 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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