Rated 5 out of 5 based on 1 votes
- 2 cups almond meal
- 3 Tbls almond milk
- 1/4 cup maple syrup
- 1 tspn vanilla extract
- 3 x 800g eggs
- 1 pinch sea salt flakes
- 1.5 tspn ground cinnamon
- 1 tspn baking powder
- 1/2 tspn bicarb soda
- 3 x frozen bananas, re-heated or defrosted
- 1/4 cup walnuts, chopped
Yields: 24 little muffins, Prep: 20 mins, Cook: 10-12 mins per batch
1. Preheat your oven to 120°C (fan-forced) and prepare a muffin tray with patty pans.
2. Mix together the dry ingredients with a whisk, then add in the liquids and whisk throughly.
3. Add in the bananas, whisking throughly, and then add the walnuts and whisk again.
4. Pour the mixture into the patty pans, filling them about three quarters of the way. Cook for 10-12 minutes per batch, or until a skewer inserted into the centre of the least browned muffins comes out clean.
5. Remove from the oven and place on a cooling rack to cool enough to eat comfortably.
6. Serve warm with nuttelex or another dairy-free butter replacement.
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I keep bananas in freezer to,because it is very handy and in summer time when I make banana milk shake it come already cold and is very refresh.This recipe looks very yummy and delicious.I like it.Thank you for the recipe Nell and good luck in cooking.
:3 I do the same thing! But some of my friends were horrified by how the skins blacken. I think frozen bananas work much better because they puree with next to no effort and spread evenly throughout the batter.
So thank you for your continued support and lovely compliments, good luck with your cooking too!
Nell when I freeze the banana in skin and I want make milk shake I put the banana into bowl and pour over boiling water,after the skin come off easily and I can used them.
Interesting trick! I’ll definitely remember that for next time. ^_^
NELL IN SUMMER TIME THE MILKSHAKE IS VERY REFRESHMENT