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Gluten & Dairy free banana Muffins
With prices of groceries, fruit and veg in particular, we are making a conscious effort to reduce our food wastage, which anyone with toddlers will know, is an extremely difficult task! You will also know very well that kids go through phases of not getting enough of certain foods one week, then denying they ever actually liked eating it the next. This left me in the predicament of having a heap of bananas that were left to die a quiet death in the bottom of the fridge and so today I had some time up my sleeve and made good use of every one of them, starting with banana and coconut bread and these delicious banana and choc muffins, using dairy free Easter egg that we had stashed in the cupboard and forgotten about!
The choc chips can be omitted and replaced with nuts or berries, or you can top your muffins with some oats and raw sugar 🙂
INGREDIENTS
1/3 cup melted coconut oil or olive oil
2 eggs (room temp if possible)
1/2 cup honey or maple syrup1 cup mashed overripe bananas (2-3 bananas)
1/4 cup milk of choice, you can also use water
1 tsp bi carb soda
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
1 3/4 cups gluten free plain flour
1/4 cup optional mix ins – choc chips, berries or nuts
METHOD
Preheat oven to 180degrees celcius and grease/oil spray a 12 hole muffin tray.
To a large mixing bowl, whisk together maple syrup and oil. Add the eggs and beat well. Mix in the bananas and milk, followed by the vanilla extract, bi carb, salt and cinnamon.
Add flour to the bowl and mix with a wooden spoon until just combined.
Stir in any of your additional mix ins, alternatively you can wait until mixture is in muffin tray and then drop into each muffin individually before baking.
Spoon into muffin tray and bake for 20 mins, or until a skewer inserted, comes out clean. Cool on a wire rack.
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