I am SO excited to share this recipe with you guys, not just because these muffins are so moist and delicious without being overly sweet but because it was the first successful use of my own gluten free plain flour blend!
When trialling this flour, I had to use a recipe that I had down pat, and what better recipe than an old favourite? That way I’d know, if something went wrong, I could blame the flour blend.
Banana bread/muffins/cake is a comfort food for me – good thing that bananas are low FODMAP – and I like baking them in individual servings so that I can freeze them and let one thaw each day that I want one. It also means that they last longer, seeing as they’re frozen and I can’t just grab one out and scoff it – I need to wait and be patient. SO not my strong suit.
These muffins work well for breakfast on the go, a morning tea or a dessert – maybe give them a dose of cream cheese icing if you want to serve them for dessert and have them looking the part.
- Bananas are low FODMAP, except for overripe sugar bananas. But your average supermarket banana is safe as long as it’s a small to medium size.
- Almonds are low FODMAP in servings of 10 nuts. There is only 1/4 cup of almond meal in this entire recipe, spread over 12 muffins, so FODMAP-wise they’re safe.
- For a lactose free muffin – use unrefined virgin coconut oil instead of butter and a LF milk with a dash of lemon juice.
- For a vegan option, use the LF options as well as 1/3 cup silken tofu instead of the eggs, the instructions remain the same. Alternatively, use your favourite egg replacement method.
Banana Nut Muffins
- 115 g (approx 1/2 cup) butter or virgin coconut oil
- 1/2 cup dextrose
- 1/4 cup pure maple syrup
- 2 eggs or 1/3 cup silken tofu
- 1 1/2 medium bananas, mashed
- 2 tsp. vanilla extract
- 1/2 cup buttermilk – or lactose free/non-dairy milk with a dash of lemon juice
- 250 g GF plain flour
- 1 tsp. baking powder
- 1/2 tsp. xanthan gum
- 1/4 cup almond meal
- 1/4 cup desiccated coconut shreds
- 2 tbsp. chia seeds
- 2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
Preheat the oven to 180 C/350 F and line a 12 pan muffin tray with patty pans.
Cream the butter, sugar and maple syrup on a medium speed for 2-3 minutes, then add in the eggs, mashed banana, vanilla extract and buttermilk and mix until combined.
Meanwhile, sift all the dry ingredients into a separate bowl and stir through. When the wet ingredients are thoroughly mixed, gradually add in the dry ingredients and keep beating on a medium speed for 2-3 minutes, scraping down the edges as necessary.
Scoop a heaped 1/4 cup measure into each pan and sprinkle with extra desiccated coconut. Bake for 15-20 minutes at 180 C, or until a centre muffin tests clean. Let them sit in the pan for 15 minutes before removing them to a cooling rack and allowing them to reach room temperature before you box or freeze them.