Gluten-Free Banana Nut Muffins

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.