- 1 cup almonds
- 2 very ripe bananas, mashed
- 1 cup teff flour
- 1 cup brown rice flour
- 3/4 cup almond milk
- 1/2 cup coconut oil, room temperature
- 2 tablespoons water
- 2 tablespoons ground flax seeds
- 1 tablespoon ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 teaspoon ground allspice
- 20 walnut pieces, or more to taste
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
- Place almonds in a coffee grinder or food processor and grind into a meal.
- Combine almond meal, mashed bananas, teff flour, brown rice flour, almond milk, coconut oil, water, and flax seeds in a large bowl. Blend with an electric mixer until smooth. Mix cinnamon, salt, baking powder, and allspice into the batter.
- Spoon batter into liners, filling each about 2/3 full. Lightly press a walnut piece on top each one.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.