‘Tis a rare thing you see on Life Cooks today with these gluten free banana muffins. I am told they are delicious, but I wouldn’t know because I HATE bananas. Even if I could get past their icky texture, I can’t stand the taste and find it overpowers everything it’s put with.
I do however live with 2 banana lovers so they are a regular on the grocery list, although occasionally by the end of the week there are a couple that get forgotten about. So in the interests of not wasting those poor lonely bananas that got forgotten at the bottom of the fruit bowl I made you some muffins. Healthy ones even. Okay, healthy-ish then!
This recipe is both gluten and dairy free and I also use rice malt syrup which is a great low GI sweetener, it’s also not overly sweet. I know it sounds a bit ridiculous to use a sweetener that’s not too sweet, but I think that the by the time the bananas hit that soft and overripe stage they don’t need too much extra help in the sugar department to turn them into a dessert. If you have a sweet tooth though, you could easily swap the rice malt syrup out for honey, golden or maple syrup. Whatever floats your boat really, it’s a very forgiving recipe.
It’s also made with almond meal, making it gluten free although you will need to double check your baking powder to make sure that’s gluten free as well. Also, if you do swap out the rice malt syrup then it’s also suitable for people who follow a paleo diet. See, it’s possible to keep everyone happy when you make these! (Well, everyone except for me, you know that whole banana thing…)
I adapted this from the Banana Bread (gluten free) on The Healthy Chef website. If you are catering for people with special dietary requirements you should definitely check this site out, there are loads of great recipes and lots of interesting nutritional information.
- 200g / 7 oz almonds
- 300g / 10½ oz smashed ripe banana (about 3 bananas)
- 3 eggs
- 2 tbs rice malt syrup
- 1 tsp vanilla
- ¼ cup olive oil
- ½ tsp ground cinnamon
- ½ tsp baking soda (bicarb soda)
- 1 tbsp lemon juice or apple cider vinegar
- Small handful dried cranberries
- Pre-heat your oven to 180ºC / 350ºF
- Line a muffin tray with cases ready for the mixture
- Place the almonds into a food processor or blender and whizz them up until you get a fine almond meal
- Add the rest of the ingredients and mix until well combined
- Pour the mixture into the muffin tray and place a few dried cranberries on the top of each muffin
- Bake in the oven for 15-20 minutes, until the tops are golden brown
To check if they are cooked all the way through, insert a skewer or toothpick into a muffin and if it comes out clean with no mixture stuck to it they're cooked and ready to eat.