3/4 cup packed light brown sugar
1/4 cup honey
4 tbsp. vegan margarine, melted
2 cups self-rising flour
*(substitute almond flour to make this recipe gluten free)
1 tsp. baking powder
pinch salt
3/4 cup roughly chopped walnuts
18 banana chips (if desired)
Preheat the oven to 350F. In a large bowl, combine bananas, sugar, honey and margarine. Beat with an electric mixer on low-medium speed until well combined. Slowly add the flour, baking powder, and salt, and beat gently on low speed until well combined. Fold in the chopped walnuts with a large spatula or spoon until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes. Top with a banana chip, if desired.
Make approximately 18 muffins
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