It's school holidays here and you know what that means - endless whining of the "I'm hungry" variety! Arrghhh! Time to get my bake on! I want my kids to eat delicious food - but I also want it to have some nutritional value. So I whipped up some Banana and Walnut muffins (recipe adapted from The Minimalist Baker to suit current pantry stock of course). I have to say they were a hit!
Here it is - give it a try, it's a good one!
3 Ripe Bananas
1 1/4 cup gluten free all purpose flour
1 1/4 almond and flax baking meal
1 cup gluten free rolled oats
1 cup almond milk
1 cup chopped walnuts
1/2 cup coconut sugar
2 tbsp coconut syrup
1/3 cup nuttlex
1 chia egg (1 tbsp chia seeds with 3 tbsp water mixed and left to gel)
1 tsp vanilla extract
1 tbsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp Himalayan rock salt
Pre-heat oven to 190 degrees Celsius. Prepare a 12 pan muffin tray.
Add chia egg to a large mixing bowl. Add banana, vanilla extract, baking powder and baking soda and mash until fairly smooth.
Add coconut sugar, coconut syrup, cinnamon, nutmeg, salt and nuttlex. Whisk briskly to combine. Add almond milk and whisk again.
Add flour, almond and flax meal and combine. Add oats and combine. Add walnuts (reserving around 1/4 cup for topping). Mix through.
Divide batter between the 12 muffin pans and top with reserved walnuts. I also combined a tbsp coconut sugar with some nutmeg and cinnamon and sprinkled on the top of each muffin.
Bake for 25 mins. Enjoy 😊