½cupchopped walnuts(optional, reserve some for topping if desired)
¼cupraisins(optional)
Instructions
Preheat oven to 350 degrees Fahrenheit.
Whisk eggs, coconut milk, and oil in a large bowl. Stir in Banana Muffin Mix, ground flax (if using), turmeric, cinnamon, ginger, and black pepper. Fold in walnuts (reserve 1-2 tablespoons for topping if desired) and raisins (if using) and stir until well blended.
Pour batter into a lightly greased or paper-lined muffin tin, filling each cup about ⅔ full. Top with remaining chopped walnuts if desired.
Bake 25 minutes, or until an inserted toothpick comes out clean. Cool in the pan 5 minutes before transferring to a wire rack to cool completely.
Notes
Whisk canned coconut milk in a separate bowl until cream and liquid is blended before using. Substitute water for coconut milk if desired (muffins will be less moist).Store muffins in the fridge or freezer.