If you love banana bread you’ve got to try these muffins. I made two batches on the weekend to share with family and friends and all were demolished. The combination of banana and hazelnut meal is really quite special. Plus, the recipe is very easy and no electric beating is required (my kind of baking!).
These muffins are gluten free and dairy free, and very low in sugar. I added some brown sugar but I think they would be just as nice without any added sugar. They are also very nutritious – the nut meals provides wonderful protein and healthy fats and lots of fibre, which is great for healthy digestion. A nourishing and feel good snack. They are also fantastic for kids (for those without nut allergies of course).
3 cups nut meal (I suggest 2 cups hazelnut + 1 cup almond, but any combo is nice)
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla essence
1/4 cup brown sugar (or raw sugar, honey or maple syrup)
1/4 cup olive oil
3 ripe bananas, mashed
1 . Preheat oven to 180 degrees celcius, and grease a muffin tin with butter, oil or oil spray.
2. In large bowl combine nut meal, baking soda, baking powder, cinnamon and sugar.
3. In medium sized bowl combined mashed banana, eggs, olive oil and vanilla essence.
4. Then add the wet ingredients to the dry ingredients and mix well.
5. Spoon mixture into muffin tin, there should be enough to fill a 12 muffin tin.
6. Slice an extra banana into 12 pieces and place on top of each muffin.
7. Bake for 15-20mins until the tops are golden and when tested with a skewer the muffins are cooked inside. These muffin shouldn’t need more than 20mins of baking time.
8. Keep in an airtight container. If keeping them for more than a day they last better when in the fridge. They also freeze well. Just wrap muffins in cling wrap individually before freezing.