I love making banana muffins (in case you haven’t already guessed), it’s such a great way to use your left over bananas! These muffins are high in fibre and good fats, low in added added sugar, and are a great mid morning snack! Did I mention how easy there were to make?
DF V – Makes 11
1 cup dark rye flour
1 cup wholemeal flour
1 tbsp. Nut butter margarine
1/3 cup Rice malt syrup
1 tsp. Baking soda
1 tbsp. Vanilla bean extract
1 1/2 cups Almond milk
1 cup Walnuts, chopped
1. Pre-heat oven to 180 degrees Celcius and line muffin tin with party cake pans.
2. Melt nut butter and rice malt syrup in microwave for 15 seconds. Set aside and allow to cool slightly.
3. Mix dry ingredients in a bowl and set aside.
4. In another bowl, mash the banana and add the wet ingredients; milk, melted syrup, butter and vanilla extract.
5. Beat the eggs separately until mixed together and add to the wet ingredients.
6. Pour the bowl of wet ingredients into the bowl containing the dry ingredients, and mix until well combined.
7. Chop the walnuts and mix into batter, before spooning the batter into the lined muffin tin.
8. Cook in oven for 20 minutes or until the cakes are springy and slightly browned, let cool and enjoy!
- These muffins are a little darker in colour because of the rye flour, so keep that in mind when your cooking them, and don’t take them out of the oven too early. Another good way to determine if your muffins are cooked is to, stock a knife or wooden skewer into the middle and pull out slowly. If it comes out clean the muffin is cooked.