Banana Muffins

June 26, 2018

I have been indulging big time when it comes to bananas, I find that the potassium in the banana really helps to ease my muscle pain the day after gym. I have been gymming almost everyday for the last 2 weeks and at some point ones muscles do start to ache more and more, so instead of wasting water and having a long hot salt bath, I am opting to chow bananas as often as I can, mainly in smoothies. 

 

I like to wait till my bananas are very brown before I use them, BUT there is another option if you are craving a banana flavoured meal, simply, roast your bananas in the oven! Yes, you heard me, preheat your oven to 180 C and leave the banana with the peel on in the oven, for 15-20 minutes and watch it start to brown. When it has reached the desired "brown" you are looking for, pop them out the oven, let them cool, and peel. The inside should be soft and light brown and ready to be used in any recipe. You're welcome :) 

 

These banana muffins are so easy to make, and the ingredients are actually very healthy, save for the flour. I haven't yet come up with a good gluten free muffin recipe, but the search is still on. I like the top of my muffins crispy, so I sprinkled some coconut sugar on top with raw GF oats and a few banana chips- the perfect snack to have with tea or for breakfast. 

 

Bon apetit, 

Zorah xo

 

Recipe: banana muffins

Yields: 12 muffins

 

Ingredients:

 

1/3 cup melted coconut oil

1/3 cup honey

2 eggs

1/4 cup almond milk

2 ripe bananas, mashed

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon powder

1 3/4 cups flour

1/3 cup gluten-free oats

1 tsp. coconut sugar ofr dusting

1 tsp. vanilla essence 

 

Method:

 

Preheat oven to 170 C, and grease a muffin tray.

Whisk together the coconut oil, honey. Thereafter, whisk the eggs and bananas in too. 

Add the baking soda, baking powder, salt, cinnamon, flour and oats.

Mix well until there are no lumps. Fill the muffin tray with batter to the top, making sure they are all even. 

Dust the tops of the batter with coconut sugar and oats. 

Bake for 20-25 minutes, or until the tops are golden brown and a toothpick comes out clean. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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