Recipe Tip: Banana Muffins
Top Recipe for 12 Persons. All ingredients and tips for getting it right. If you're after a quick-to-make but nourishing lunchbox snack – or a breakfast on the go – these simple but delicious gluten-free banana muffins (made without refined sugar) may be just what you need.
- 3eggs, separated
- 3ripe bananas
- 1 handfulchopped walnuts
- 2 tablespooncoconut oil
- 2 tablespoonhoney
- 1 tablespooncoconut blossom sugar
- 1 teaspoon(s)cinnamon
- 1 teaspoon(s)vanilla essence
- 100 gground almonds
- 100 galmond flour
Step 1Preheat the oven to 180°C. Line a muffin tray with 12 muffin cases.
Step 2In a clean, grease-free mixing bowl, beat the egg whites until stiff peaks form when the whisk is removed.
Step 3In a separate bowl, mash the bananas with a fork, add the chopped walnuts and the remaining ingredients and mix until well combined.
Step 4Use a large metal spoon to carefully fold in the beaten egg whites.
Step 5Pour the batter evenly into the muffin cases.
Step 6Bake for 30–35 minutes or until risen and golden.
Step 7If you like, you can top with extra banana slices and walnut halves to serve.
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