These muffins are a delicious healthy snack that can be made quickly and stored in the freezer, ready to pop into lunchboxes or serve to unexpected guests. They are gluten free and can be made vegan by leaving out the egg and replacing it with some tahini paste. They work best with, and are a great way to get rid of overripe bananas that might otherwise be thrown out. The walnuts add a different textural element but they can be left out if desired.
1 cup almond meal
1 cup gluten free self raising flour
2 teaspoons mixed spice or cinnamon
1 teaspoon baking powder
Pinch of salt
1/2 cup almond milk (any milk can be used)
1 egg lightly beaten
3 bananas mashed
1/3 cup walnut pieces
Preheat the oven to 180 degrees and grease then lightly flour a 12 hole muffin tray
Combine the dry ingredients in a mixing bowl
Make a well in the centre, add the egg and milk, and mix with a wooden spoon
Add the walnuts and mashed banana to the mix and gently combine
Spoon the mixture into the prepared muffin tray - try and be consistent as possible so they cook to the same degree in the same amount of time
Ready for the oven
Bake for 20 -25 minutes depending on your oven
Remove from oven, leave to rest in tray for 5 minutes then transfer to a wire rack to cool
Rest in tray for 5 minutes
Allow to cool on a wire rack
There is something I'll occasionally do with these muffins on a cold day that is not so healthy but absolutely delicious - cut them half and fry gently in a small amount of ghee or butter - you end with a warm sweet treat with a soft interior and a crispy exterior.
Hi there, I made these muffins and have to say ... as this is the second time I've opened the article since originally printing it to try ... the image just does not do the recipe justice.
It's a pity as I think a lot of initial clicks are on images that most entice as that is what attracts the readers' attention, followed by title, then text.