Banana Nut Muffins
A perfect way to use up those rejected overripe bananas, these make a delicious and nutritious breakfast on the go, or are fab with a cup of afternoon tea. They are perfectly moist and have just the right amount of sweetness - and are so simple to bake! I like to use buckwheat flour as it's gluten-free and easier to digest, but this recipe could also work with regular wheat flour.
- ½ cup buckwheat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp ground flaxseed
- ¼ tsp salt
- ¼ tsp arrowroot powder
- 2 eggs
- 2 overripe bananas (mashed)
- ⅓ cup maple syrup (or runny honey)
- 3 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 1 tsp smooth peanut or almond butter
- ½ cup coarsely chopped peanuts, walnuts or almonds – whichever you prefer!
- Preheat your oven to 180 degrees and grease 9 holes of a muffin tray by greasing it coconut oil – or if you have cupcake cases you could also use them instead.
- In a large bowl, mix together the flour, cinnamon, baking powder, arrow root powder and salt and place on one side while you mix the wet ingredients.
- In another bowl, whisk eggs and bananas together. Then add in the maple syrup (or honey), the nut butter, coconut oil and the vanilla extract and whisk until well combined.
- Now mix the dry ingredients with the wet ingredients, and combine well. Now fold in the chopped nuts.
- Spoon batter into 9 of the cups of the muffin tin (filling about 3/4 of each with the mitxure) and place in the oven.
- Bake for about 15 minutes until a toothpick comes out clean and the tops of the muffins are starting to go a golden brown.
- Let the muffins cool for about 10 minutes before carefully removing them to cool completely on a wire rack.
- These muffins can be stored in a sealed container in the fridge for up to 5 days, or even in the freezer for 3 months.