I was talking to a friend the other day about “healthy” treats to replace the sugar filled ones so readily available as she’d asked for any recipes to curb sweet cravings on a new low sugar thing she’s trying. I sent over a bunch and suddenly realized that if you’re on that train and don’t like either bananas or peanut butter, the options are quite limited!
Or maybe that’s just because I love both of those so the majority of my recipes include one or the other, if not both. After all, they are some kind of match made in Heaven.
I’ve shared a couple of recipes for sweet treats already and let’s face it, I think aside from the lemon polenta cake, all of them have peanut butter or banana in.
That’s because they’re bloody delicious! In my humble opinion, of course. And in fact they are both very versatile when it comes to baking with them.
I remember frantically googling recipes for alternative bakes back in 2013, when I first found out that gluten and dairy didn’t agree with me, and finding a recipe for banana nut muffins that I altered and tested a hundred times until it was perfect. It became so good that I could trick even the most doubtful of doubters and prove that gluten free could taste good.
I have no idea where that recipe went, but this morning (*update, this has been sitting in my drafts since October) I wanted to use up some ripe bananas and was fed up of always making a boy-friendly banana bread for the crew that I dug deep into my brain and whipped up some for myself to enjoy.
Since first sitting down to write this I’ve tweaked the recipe and am very happy with the results of the following.
Best enjoyed still warm with a black coffee. But you might need two (or three) just to double and triple check you got it right…
You will need:
- 1 1/2 C Almond Flour
- 1/2 C Gluten Free Flour
- 2t Baking Powder
- 1 1/2t Cinnamon
- 1/2t Salt
- 1 C Chopped Walnuts
- 3 Bananas, Mashed
- 1/4C Maple Syrup
- 3 Eggs
- 1/4C Almond Milk
- 1t Vanilla
- 2T GF Flour
- 1T Coconut Sugar
- 1t Olive Oil
- 1/4t Baking Powder
- 1t Walnut
- Pinch of cinnamon (optional)
- Pinch of sea salt flakes (optional)
What you need to do:
- Mix all of the wet ingredients for the muffin mix in a bowl.
- In a separate bowl, mix the dry ingredients together, everything except for the walnuts.
- Combine the two bowls and finally stir in the walnuts.
- Pour into a greased muffin tin.
- Make the streusel by rubbing the ingredients together in your fingertips and crumble on top of each muffin.
- Bake at 170 for 35 minutes.