These banana muffins are the perfect snack or breakfast option as they are super quick to make and an easy way to use up ripe bananas! I love to add in walnuts raisins and apricots to mine as this adds some varied texture as well as providing added moisture. These muffins have no flour so no special gluten free flour is necessary which can be expensive. The muffins are also refined sugar free as well as dairy free with super simple ingredients and an easy recipe you could have a delicious muffin in 15 minutes!
Using ground almonds which are naturally gluten free provide these muffins with a slight nutty flavour complementing the banana!
With super versatile and adaptable ingredients these muffins are the perfect option to use up ingredients and can be altered to suite your tastebuds!
Perfect for baking with family as there super easy to make you can't go wrong, and can be varied to add choc chips to make them exiting or you could add some icing or melted choc on top!
A delicious snack to provide you with a source of energy for your day!
So lets get to some questions you might have with this recepie:
Is it dairy free?
This recepie contains no butter so make sure to use dairy free milk and your all good to go!
Is It vegan?
As long as you use a dairy free milk and use an egg substitute however I have not tried this variation so results may vary from my own.
Is there any special equipment needed?
You can mix this with a wooden spoon or an electric mixer, however you will also need a muffin tin and cases (fairy cases are fine however they will be a little smaller than muffins) and a scale to weigh out a few of the ingredients!
Is it gluten free?
Off course it is! I use ground almonds in this recepie instead of flour so your all good to go!
Is it refined sugar free?
Yes as a substitute to sugar you are provided with sweetness from the banana which is amplified by the use of maple syrup.
Is it nut free?
Sadly no as this recipe uses ground almonds as well as an optional addition of chopped nuts. However you could experiment with a gluten free self rasining flour in the place of the almonds which may also work however I have not tried this variation so your results will vary from my own.
How can I store your banana muffins?
Keep them in an airtight container for 3-4 days after baking and you could warm them through in the microwave for around 30 seconds to create a just out of the oven taste!
RECEPIE
So here it is my delicious banana muffins with optional additions to make them even more delectable.
INGREDIENTS
MAKES 12
180g Ground Almounds
1/2 teaspoon baking powder
1/2 teaspoon zanthem gum
1/2 teaspoon baking soda
crack of salt
1/2 teaspoon mixed spice
2 ripe bananas mashed
2 tablespoons coconut oil melted
2 tablespoons or maple syrup
2 eggs whisked
1/2 teaspoon vanilla
100ml of plant milk
roughly a cup of chopped nuts or dried fruit or a mixture of both
optional choc chips
METHOD
Preheat the oven to 170C fan and line a muffin tin with muffin cases
Combine the mashed banana and maple syrup together until thoroughly combined.
Add the milk, whisked eggs, vanilla, melted coconut oil to the banana mixture and whisk to combine until and consistent mixture is formed
Mix in the baking powder and soda, spice, salt, zanthem gum, ground almonds until thoroughly combined and no spots of dry ingredients is visable
Finally add in the chopped nuts/dried fruit and chocolate chips if using and stir these in
Scoop a tablespoon of the mixture into each hole of the tin and repeat this until all the batter is used and each case even in the volume of mixture
Bake for 15 -20 minutes or until a skewer pocked in the centre comes out clean and enjoy!
I hope you enjoyed reading this page and if you do make this recipe I would love to see how it turns out so tag me on instagram @rubysgfkitchen on a pic of your creations I'd love to see what you do with the recepie!
Happy baking,
Ruby x
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