Emma Dean’s recipe for gluten free, sugar free banana muffins
Emma’s gluten free, sugar free banana muffins
The overripe bananas provide plenty of sweetness in these super easy and just as tasty muffins.
Bananas are a great source of potassium and loaded with soluble and insoluble fibre.
Combined with walnuts, great for heart health (all of those Omega 3’s to reduce heart disease) and brain health (polyunsaturated fat, polyphenols and vitamin E – have all shown to improve brain function and reduce degeneration in lab studies).
But eat them because they are yum!
Today, these made seven in my muffin tins.
- 3 very ripe bananas, mashed
- 50g / ½ cup almond meal
- 75g / ¾ cup coconut flour
- 50g / ½ cup walnuts, roughly chopped, reserve 7-8 whole for topping
- ½ tsp vanilla extract
- 1 tsp baking powder (gluten free stuff)
- ¼ tsp nutmeg or to taste
- 2 eggs, beaten
- Preheat the oven to 160C fan forced or 180C conventional.
- Lightly grease your muffin pan.
- Using a large bowl, mash the bananas with a fork and then add in the rest of the ingredients and mix to combine.
- Using an icecream scoop that has the release lever (I find these very handy in the kitchen for all manners of scooping – it really is a game changer!), scoop into your muffin tin.
- Place a walnut onto the top of each muffin.
- Bake for 30-40 minutes until brown on top and firmish to the touch.
- Remove from oven and let cool in tin.
Caller Julie called in with her own recipe for easy gluten free muffins.
Ingredients + method:
- 2 cups plain flour (gluten free)
- 4 teaspoons of baking powder
- 3/4 cup caster sugar (mix together)
- Melt 100g butter
- Put one egg with a cup of milk in a container
- Add blueberries or cup of cut-up rhubarb
- Bake in the oven for 20 minutes
Click PLAY to hear her version: