makes 12 muffins
1 1/2 cups almond flour
1 tablespoon chia seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1/8 teaspoon fine sea salt
3 very ripe bananas, mashed
2 eggs
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon vanilla extract
1/3 cup + 2 tablespoons chopped walnuts, divided
1. Preheat the oven to 375 degrees. Line a muffin tin with paper liners and set aside.
2. In a large bowl, sift together the flour, chia seeds, cinnamon, nutmeg, ginger, baking soda, baking powder, and sea salt.
3. In a separate bowl, stir together the mashed bananas, eggs, honey, olive oil, and vanilla until well-combined.
4. Make a well in the dry ingredients and pour in the wet ingredients. Add the walnuts, then stir until just combined.
5. Use a small scoop to fill each muffin cup 3/4 full. Top each muffin cup with the remaining chopped walnuts.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Carefully remove the muffins from the tin and let cool completely on a wire rack.
8. Store any leftover muffins in an airtight container.