Banana Muffins / Banana Bread Recipe

These Banana muffins are deliciously squidgy, very moorish and are a great recipe for a sweet treat, snack or on the go breakfast that both adults and kids love. You can make the recipe into 6-8 muffins or one loaf of banana bread. The recipes is vegan and gluten free and can be made nut free by replacing the almond meal for extra gluten free flour & switching the almond extract to vanilla & almond milk to rice milk.

BANANA MUFFINS

Ingredients

• 3 ripe bananas,
• 3 tbsp coconut sugar
• 1/2 teaspoon of almond extract
• 1/4 cup olive oil
• 2 teaspoons of apple cider vinegar (from mother)
• 1 tbsp almond milk (or rice milk)
• 1 cup gluten free plain flour (I use Doves brand)
• 1/2 cup almond meal
• 1 teaspoon baking soda (bicarbonate of soda)
• 2 teaspoons of baking powder (gluten free)

Method 

1. Pre heat the oven to 170 C fan based (190 C if not fan based)
2. Line a muffin tray with 6-8 squares of baking paper or you can use muffin / cake holders
3. Mash the bananas in a large bowl and then mix these with the coconut sugar, almond extract and olive oil. I like to leave the bananas a little chunky (e.g. some fully mashed and some 1 cm chunks), because I think this adds to the squidgy texture of the muffins
4. Mix in the almond meal and then sift in the flour, baking soda and baking powder and mix until evenly combined
5. Divide the mixture between the six muffin squares (around 2-3 tbsp of mixture per muffin)
6. Bake in the oven and check after 20 minutes with a fork. If the fork comes out clean then remove the muffins from the oven and leave to cool
7. If you want to ice the cakes you can use the vanilla coconut cream here or the cashew coconut icing here
8. Enjoy!

If you want to bake the banana bread instead of muffins simply line a loaf tray with baking paper and add a sliced banana to the topping.