Staying at home for the past 40+ days has really made me more conscious about the food I am eating. I eat whatever I want, but am trying to ensure that most of it is made at home. No dieting, just eating home cooked food. Snacks, mains, desserts – whatever I want 🙂 While the savoury part is easy, the desserts not so much. I don’t eat too much sweet stuff and now have no one to share food with. My flatmate now has the onus of finishing off what I bake, so I’m baking less than I’d like. But, that doesn’t mean I experiment less! I’ve made a lot of banana recipes, but wanted to try something healthier this time. So I went down the gluten free path. A really good call, if I may say so myself 🙂
R always has bananas at home, she eats at least one a day. So for the last few months I haven’t had a chance to bake with any 
As luck would have it, she didn’t eat some last week and we had 2 lovely ripe bananas last weekend. I obviously pounced on the chance to bake with them! Had been toying with this gluten free idea for a while and decided to give it a go.
Both almond flour and oat flour are easy to make at home, so I’d highly encourage you to do that. They don’t need to be fine or pasty, a well pulsed, slightly coarse flour works fine.
This recipe is also butter-less and refined sugar-free. Fairly healthy while still being extremely delicious!
Aerating the eggs well is super important as that adds structure as well as moisture to the muffin. So whisk away!
I topped the batter with some flaked almonds and rolled oats for a bit of bite and a prettier looking muffin 🙂
They need about 40 mins to bake and once they are ready and cool, trust me, you will go to town! So easy to keep eating, especially when you know the health quotient.
I immediately ate one and then proceeded to nibble on them in installments through the day.
R ate them happily but my biggest win was when my cousin brother loved them as well! He is not one for ‘healthy’ food but I am so glad he agreed to try these and then actually enjoyed them!
These muffins are cinnamon-y, banana-y and have the most beautiful soft crumb!
You can have them as is or with tea/coffee. Feel free to dunk a little bit as well!
You know you want this! Come on, get baking! 🙂
Make the lockdown fun by trying new recipes! Especially healthier versions of your regular favourites 🙂 You might be pleasantly suprised! 🤩
Gluten Free Banana Muffins
Ingredients
1 cup almond flour (pulse roasted almonds to make your own)
2/3 cup oat flour (pulse 3/4 cup rolled oats and measure out required oat flour)
1 tsp cinnamon powder
1/2 tsp salt
1 tsp baking powder
2 ripe bananas – mashed
2 eggs
1 tsp vanilla extract
4 tbsp honey
3 tbsp milk
Slivered almonds – for topping
Rolled oats – for topping
Directions
- Pre heat the oven to 175C and line a muffin pan with 10 liners
- Mix the almond flour, oat flour, salt, cinnamon powder and baking powder in a small bowl
- In a large bowl, whisk together eggs and honey for 2-3 minutes till light and fluffy
- Add the vanilla extract and mashed bananas and mix well
- Stir in the milk till well combined
- Fold the dry mixture into the wet batter till just combined
- Pour 3-4 tbsp of batter into each muffin liner (till around 3/4 full)
- Sprinkle some slivered almonds and rolled oats on top of each muffin
- Bake at 175C for 40-45 mins till tester comes out clean and it lightly springs back to touch
- Take the muffins out of the oven and let them cool to room temperature. Serve!
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