These healthy low sugar banana muffins are chock full of flavour and energy to satisfy that after a surf or pre-workout hunger pain.
With no gluten, dairy or refined sugars they make an easily digestible snack that you can take on the road or pack into your children’s lunchbox.
Brilliant Banana Muffins
Ingredients
4 bananas, mashed (breaking up and giving a quick 30 sec in the microwave will help soften, overripe ones are perfect for this)
2 free-range eggs
1 tsp vanilla
2 tsp cinnamon
¼ cup rice malt syrup (found in health aisle of the supermarket)
3 tbs melted coconut oil (also in health food aisle)
1 cup gluten-free self –raising flour (or ¾ cup coconut flour + 1 tsp baking powder)
How to Make
1. Pre-heat fan-forced oven to 160 degrees
2. In a bowl place the mashed bananas, eggs, vanilla, coconut oil, cinnamon and rice malt syrup and mix well to combine
3. Add the flour to the wet ingredients and stir to combine
4. Grease a muffin tray with coconut oil or coconut oil spray and pour evenly into the tray
5. Bake on middle rack in oven at 160 degrees for 20 mins or until golden brown
6. Allow to cool and store in an airtight container
