Muffin Time! Banana Lots ‘O Nut Muffins

March 15, 2013

Lovers in the U.S.A.!!!

How jazzed are you that our pal Friday is IN THA BUILDING!!! ???

I know I am! Things are going to get cray in casa de Constantiner tonight…and by “cray” I mean chill at the pad, snuggle with my Boo and mayyyyyyybe have a glass of wine or two. Out of control, right? <wink wink> …riiiiiiiiight <insert: sarcasm>

You know I keep it short and sweet on Fridays, but before you take a bite out of my freshest muffin recipe, check out the color…

Woop! Woop! My girl Laurie Daniel did me good! (BEST colorist in NYC! Especially for blondes)…

…Thirty here I come!

Alright, I’m putting a sock in it – references to my hair and birthday are stopping NOW (I’m starting to bother myself)…

Take a bite out of these, instead!

Banana Lots ‘O Nut Muffins

1 Cup Almond Flour

1 Cup GF Oat Flour

1/2 Cup Raw Sugar

2 T Agave Nectar

1 T Raw Coconut Oil

2 Bananas, ripe & mashed

3/4 Cup Almond Milk

1 tsp Cinnamon

1/2 tsp Himalayan Sea Salt

3 tsp Baking Powder

1 tsp Vanilla Extract

1/2 Cup Chopped Walnuts


Preheat oven to 325. Mix all ingredients well, then line muffin tin baking sheet. Pour batter 3/4 way full. Bake for 25-30 minutes, or until tops are golden brown and toothpick is clean.

Voila! Muffins are served, Yo!

I love to eat mine ‘fresh out the oven,’ or re-heated in the oven (300 degrees for 15 minutes) with a pat of butter and glass of fresh almond milk...Oh my gangster, is that good…

Alright Buttons…I’m outtie. wink

heartSALUD TO THE WEEKEND! Make it awesome!heart

kissMuch Lovekiss


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