Healthy Banana Muffins- no nasties and gluten free
These are seriously so easy and healthy! They’re great for either a snack or a quick breakfast. I make them at least once a month with my girls and we keep a batch in the freezer. I’ve tweaked a few recipes to make these higher in protein and healthy fats.
Flour: it’s totally interchangable what flour. I use whatever I have in the cupboard but my favourites are buckwheat (gluten free) and spelt
Maple Syrup: is a good natural sugar alternative but if you don’t have you can use either honey or regular sugar
Mylk: of your choice either regular full cream cows milk or an alternative ‘mylk’ like almond or coconut
Ingredients:
1/3 cup coconut oil (melted)
1/3 cup maple syrup
3 eggs (preferably pastured)
3 large bananas mashed up
1/4 cup mylk
1 tblsp chia seeds
1/2 tsp baking soda
1/2 tsp vanilla bean powder or extract
1/2 tsp salt
1/2 tsp cinnamon
1 cup flour
1 cup almond meal
Directions:
1. Prepare a muffin tin or baking sheet with paper cups (I use the mid sized paper ones)
2. preheat oven to 165’c (fan forced)lightly whisk the eggs in a large bowel
3. add the oil and maple syrup and mix some more
4. mix in the mylk, baking soda, vanilla, salt and cinnamon
5. stir in the mashed banana
6. add the chia seeds
7. stir in the flour and almond meal
8. spoon into muffin pans or paper holders –
9. fill 3/4 full
10. cook for aprox 25 minutes (until an inserted toothpick comes out clean)
11. put onto a cooling rack
12. enjoy!
Optional:
Add in 1/3 cup of: berries, coconut flakes or rolled oats (or chocolate chips for an extra special treat!)
sprinkle some raw sugar or some dessicated coconut on top