Gluten Free Banana Walnut Muffins

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.



Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Makes: 12

Ingredients

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



Method















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.

Enjoy!

#_healthy_recipes


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