Quite possibly the best gluten free banana muffins you're ever going to eat!
And perhaps some of the healthiest ones too!!
These gluten free banana, date and cinnamon muffins tick all the boxes...
Simple to make
Filled with real ingredients
Low in sugar/salt/processed foods
Kid friendly (and approved by Madeleine!!)
I recently watched the documentary "Hungry for Change" and so much of it made such sense to me and we immediately made changes to our diet. We are trying to eat Lean, Clean and Green as much as we can, and reduce as much processed food as possible.
It seems a little counterintuitive to then include a recipe for muffins, but, I experimented with a favourite recipe to make this cleaner and leaner. There are no processed ingredients, and such a small amount of raw sugar that they are really the most healthy muffin I've ever eaten!!!
The original recipe was an entire cup of white sugar, and this one has just 1/4 cup of raw sugar! But, because you add the dates and extra cinnamon, they are still sweet, and have a whole lot more flavour!
If you'd rather not use the butter, you could substitute an oil without any drama, its just my indulgent ingredient here, so I'm keeping it!!
1 cup oat flour
1/2 cup almond meal
2 t baking powder
2 t cinnamon
1/2 t salt
1/4 cup raw sugar (demerara)
2 banana's, lightly mashed
2 eggs, lightly beaten
1 cup dates, chopped
2 t vanilla
1/2 cup melted butter
1. Mix together all the dry ingredients (oat flour, almond meal, baking powder, cinnamon, salt, raw sugar).
2. In a separate bowl, combine the lightly beaten eggs, vanilla and melted butter. Stir well.
3. Combine the wet and dry ingredients and mix just until the ingredients are incorporated. Muffins should never be stirred too much, they work out better when a bit chunky!
4. Add in the dates and banana and again, only very lightly stir through.
5. Spoon mixture into muffin trays and then sprinkle with a little extra raw sugar with cinnamon.
6. Bake in a moderate oven for 30-40 minutes, or until brown on top and cooked through when a skewer is inserted through.
These muffins are divine when they are hot and crunchy, but also make the best breakfast treat. Because they aren't full of sugar and processed flours but are instead of almond and oat flours, it means they are packed with protein and the perfect way to get your day started.
And when Maddie wants some "aaana uffin" too, I don't have to worry that it's completely terrible for her!
I could rave all day long about them, but really, you should try them too, and report back!