Banana Nut Muffins
November 19, 2017
Delicious muffin recipe from The Little Greenspoon. Tastes just like the real thing but free from refined sugar and gluten, the perfect snack!
- Prep: 15 mins
- Cook: 30 mins
- Yields: 12 muffins
4 Medium Bananas
1/4 Cup of Melted Coconut Oil
1/4 Cup of Rice Malt Syrup (swap for honey or maple syrup if you would like it to be sweeter)
1 Teaspoon of Vanilla Essence
2 & 1/2 Cups of Ground Almonds (300g)
1/2 Cup of Gluten Free Oats (50g)
1 Teaspoon of Baking Powder
2 Teaspoons of Cinnamon
1/2 Cup of Nuts (75g) (walnuts work well)
Handful of sunflower seeds and/or pumpkin seeds
Preheat oven to 180°C.
Mash bananas well with a fork and then add in eggs, vanilla, syrup and melted coconut oil and whisk well. You can blitz these in a blender if you prefer.
In a separate bowl, combine the ground almonds, gluten free oats, baking powder and cinnamon and mix.
Whilst mixing, gradually add the dry ingredients into the wet ingredients. Then chop the nuts and fold them into the mixture.
Line your muffin tin with muffin cases or baking paper and spoon the mixture into each one, filling them all the way. Top with sunflower seeds and/or pumpkin seeds and a sprinkle of cinnamon.
Bake at 180°C for 30 minutes, until golden brown and a knife inserted into the middle comes out clean.