You know when you have that sudden craving to bake? Well, I experienced this at about 11pm last night and stayed up until midnight baking & feasting away.
I usually head straight for the cacao and dates to make something super chocolatey, fudgy and sweet, but for some reason today my eye caught the two overripe bananas that were sitting on the kitchen ledge.
So, I preheated the oven to 180˚C and gathered together what I could find in the pantry for my banana and almond muffins. These can be vegan and are gluten free.
I used almond meal instead of ordinary flour, as it is high in protein and vitamin E – providing essential nutrients whilst filling you up (read more here). The bananas are the perfect natural sweetener, and they provide a sweet note as well as potassium and fibre.
Dry Ingredients:
- 1 cup almond meal
- 1/2 cup rolled oats
- 1 tsp baking powder
- Sprinkle of salt
Wet Ingredients:
- 2 eggs (use an egg replacer for the vegan option)
- 2 bananas
- 1 tsp vanilla essence
- 1 tbsp almond milk (or any milk of your choosing)
I popped the dry ingredients into a blender, whisked them together (make sure the oats are ground into a fine powder) and poured them into a bowl. Then I blended the wet ingredients to form a runny mixture, which I combined in the bowl with the dry ingredients.
I placed about 2 heaped spoonfuls of mixture into 8 lined cupcake tins. All they needed was 30 minutes in the oven (check with a skewer – no mixture residue should be on it when you poke it through the middle of a muffin), and they were done. Voila!
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Nutritional Breakdown (per serve):
- 137 calories/572 kilojoules
- 5.0g Protein
- 8.5g Fat (0.8g Saturated)
- 9.0g Carbs
- 43mg Sodium
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