You know when you have that sudden craving to bake? Well I experienced this at about 11pm last night and I just had to go with it.
I usually head straight for the cacao and medjool dates to make something super chocolatey-infused, gooey 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 filling banana and almond muffins. These can be made vegan and are gluten free.
- 1 cup almond meal
- 1/2 cup rolled oats
- 1 tsp baking powder
- Sprinkle of salt
- 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 just 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 together to form a runny mixture, which I combined in the bowl with the dry ingredients.
Next I mixed all the ingredients together in the bowl, and placed about 2 heaped spoonfuls of mixture into 8 lined cupcake tins. All they needed was around 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!
Nutritional Breakdown (per serve):
- 137 calories/572 kilojoules
- 5.0g Protein
- 8.5g Fat (0.8g Saturated)
- 9.0g Carbs
- 43mg Sodium