“Good For You” Banana Muffins with Walnut Pecan Topping

When I decided to cut almost all sugar and flour out of my menu I assumed I would say goodbye to baked goods forever. It was sad to think I’d be giving up my muffins and coffee.

Then I discovered almond flour, coconut flour and a whole host of naturally sweet ingredients. And voila! I didn’t have to give up muffins! The addition of Galilee Green Extra Virgin Olive Oil boosts the flavor and texture of these yummy muffins to another level!

You can make these totally sugar free and artificial sweetener free as I do, or add your choice of sweetener to your personal taste.

Yummy “Good For You’ Banana Muffins with Walnut Pecan Topping

(makes 20 medium muffins)

Ingredients for Muffins

The more over ripe the bananas – the sweeter they are

• 4 large over-ripe bananas
• 4 well-beaten eggs
• 3/4 cup Galilee Green Olive Oil (GGOO)
• 2 teaspoons vanilla
• 2 tablespoons apple cider vinegar
• 1 cup coconut liquid
• 2 1/2 cups almond flour
• 1 1/3 cups coconut flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 cup sugar (optional)

Ingredients for Walnut Pecan Topping

• 1/2 cup of crushed walnuts
• 1/2 cup crushed pecans
• 6 tablespoons GGOO
• 3 tablespoons sugar (optional)

Muffins Directions

Delicious fresh from the oven

1. Preheat oven to 350 degrees.
2. Line muffin tins with paper muffin cups.
3. Combine all the muffin ingredients in a large blender and process until smooth.
4. Fill muffin cups with batter 3/4 full.

Walnut, Pecan Topping Directions

1. Chop nuts together in a food processor.
2. Add GGOO.
3. Add 1 tablespoon of nut topping to each muffin, pressing down firmly.
4. Bake muffins for 25 minutes until a tester comes out firm.
5. Cool for 5 minutes then transfer to a wire rack to finish cooling.