Banana Walnut Muffins

Looking for a great snack to keep you from getting hangry (hungry + angry = hangry)!? Try these banana walnut muffins. They are packed full of flavor and super moist. They are also dairy free and vegan!

I enjoy working out in the mornings. However, it is hard for me to eat a whole breakfast right when I wake up. So finding something that is small and accessible like a granola bar, toast, fruit, or a muffin is perfect to eat quickly and get some fuel into my body. Having carbs before a workout is important because carbs contain glucose and we need glucose for energy. Carbs are essential before and after your workout

Whether you are about to do a workout or hungry for a snack, these banana walnut muffins are perfect. I love this recipe because it is so simple. This recipe was an experiment, meaning I just threw ingredients that I had laying around the house. I had 4 very overripe bananas, some leftover walnuts, chocolate chips, sugar, flour, milk and vegetable oil. That is it. No special ingredients, you probably have them in your house! If so, you have to try this recipe, the whole family will love it.`

Time: 25 minutes

Servings: 12

Ingredients

• 4 overripe bananas

• 1/3 cup sugar

• 1/4 cup milk (I used oat milk)

• 1 tbsp vegetable oil

• 2 tsp cinnamon

• 1 tsp vanilla extract

• 1/3 cup chocolate chips

• 1/3 cup chopped walnuts

• 1 cup flour

• 2 tsp baking soda

Directions

Preheat the oven to 350 degrees F. Grease a cupcake tray or place non stick cupcake liners into the tray. In a medium sized bowl, mash 4 bananas. Add sugar, milk, oil, cinnamon, and vanilla, stir. Next add chocolate chips and walnuts, fold it into the mixture. Lastly, add flour and baking soda, fold it into the mixture. Place about 2 to 3 tablespoons of batter into each cupcake liner. Bake for 20 minutes. Enjoy!

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