These spiced banana muffins are a gluten free, refined sugar free, dairy free and vegan friendly snack perfect for any crowd. Plus make one or two batches and throw them in the freezer so you're prepared with a healthier option for those busier weeks.
MAKES: 12 muffins
PREP TIME: 20 mins
COOK TIME: 20 minutes at 175°c
1 ¼ cups blanched almond meal
1 cup brown rice flour
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp salt
¼ tsp xanthan gum
¼ tsp allspice (optional)
4 medium-sized frozen bananas
(400g) (cut into small chunks)
2 large eggs (105 grams)
½ cup coconut sugar
¼ raw honey
1/3 cup olive oil
½ cup walnuts (optional)
Muffin tray with 12 muffin holders
PREHEAT oven to 175 degrees Celsius.
PLACE all the dry ingredients in a large bowl and whisk until well
BEAT eggs in a separate small bowl until light and frothy.
BEAT banana chunks in a large bowl until a thick cream is formed.
ADD beaten eggs, coconut sugar, olive oil and honey to
banana mixture and continue beating until well combined.
ADD dry ingredients to wet mixture and beat on a slow speed until well combined.
STIR through walnuts.
POUR mixture into muffin holders (about 95 gram into each holder).
BAKE in oven for 20 minutes or until top is golden and bounces back.