Can’t be beaten banana bread muffins
Gluten free, naturally sweetened, one bowl.
Gluten free. Moist. Fool-proof. Dare I say… ‘healthy’.
These are hands down the best banana bread muffins you’ll ever bake, let alone taste - because I promise, they are ridiculously easy to make.
And I say healthy, because they are made using whole food ingredients - extremely low in sugar, full of fibre and with a decent dose of protein. I make them weekly and always find a way to make them work for me - even in a fat loss phase.
The recipe is taken from the brilliant cookbook. ‘The Art of Eating Well’, by the Hemsley sisters. I’ve given it a slight tweak to work better as muffins, and added a chocolatey twist. Because… why not?
All you need is a fork, a bowl and a muffin tin. No faff, no fuss – just delicious, naturally sweetened banana bread muffins you’ll want (and can have!) on repeat.
Banana Bread Muffins
Makes 6 generously large muffins
Ingredients
330 g ripe bananas (make sure they’re nice & brown)
30 g butter, at room temperature
2 tbsp maple syrup
1 tsp ground cinnamon
1 tsp vanilla extract
3 large eggs
1/2 tsp bicarb of soda
1 tbsp lemon juice
220g ground almonds
30 g ground flaxseed/linseed
50g dark (cooking) chocolate chips (I like these super dark ones from Dr. Oetker)
Method
Preheat the oven to fan 170°C/Gas mark 5. Lightly grease your large (27.8 x 19 x 5 cm) muffin tray (I use this silicone one for ease).
Mash the bananas with a fork in a large bowl. Add the butter & combine to a pulp. Add the maple syrup, cinnamon, vanilla, eggs and a pinch of salt. Add the bicarb of soda and pour the lemon juice directly onto it - it will fizz. Mix well - either with your fork or a whisk.
Add in the ground almond and ground flaxseed. Fold in the chocolate chips, make sure they look evenly distributed.
Pour the mixture into the muffin tin and bake for 30mins. No more, no less. You can check they’re done by inserting a skewer into the centre of a muffin and if it comes out relatively dry, it’s done. The top will have a nice golden crust, but the middle will be moist and fluffy.
Leave to cool for a little while. Enjoy on their own, warm or room temp - either way they’ll stay perfectly bouncy. Wrap in baking paper and pop in an air tight container in the fridge for up to a week. I like to warm mine up, slice and slather in cream cheese. Just an idea…..
