Get your sous-chefs ready, because this recipe is one that the whole family is going to want to join in on! Jeannette Ogden of Shut the Kale Up and her adorable assistant, Elliott, have created your next snack: Salted Banana Bread Muffin Tops with Walnuts. They’re super simple to make and even easier to eat.
You likely have most of the ingredients for this simple recipe on hand already, and they come together in a breeze, forming a fluffy muffin perfect for any time of the day. With this recipe, you can have a simple snack ready all week. Just combine the ingredients and bake!
A 1 ounce serving of walnuts has 2.5g of omega-3 ALA, an essential fatty acid critical to various body processes. With three handfuls of walnuts per week, you can get the right amount of this important nutrient. So start snacking with a simple muffin, and enjoy the goodness within!
Salted Banana Bread Muffin Tops with California Walnuts
Ingredients
3 ripe bananas
1/3 cup melted butter
1/2 cup maple syrup
1 egg
1 1/2 cup all purpose gluten-free flour
1 teaspoon vanilla bean paste
1 teaspoon baking soda
Pinch of salt
1 cup California walnuts
Preparation
Preheat your oven to 350 degrees. In a large bowl, mash the bananas, add the egg and whisk it up. Throw in the rest of the ingredients. mix until everything is combined. Spray your muffin tin with a little oil, put the batter in and top each muffin with crushed walnuts. Bake for 30 minutes. Let them chill once they’re out of the oven, but don’t wait too long.
These are so luscious and mouth watering and everything you’d want in a muffin! Hope you love these as much as we did.
