Banana + Honey Muffins with Granola Topping
Banana and Honey Muffins Gluten and Dairy Free
Banana + Honey Muffins with Granola Topping
Makes 12 Muffins
INGREDIENTS
2 cups Blanched Almond Meal
1/2 cup Tapioca Flour
1 1/2 teaspoons Baking Soda
Pinch of Sea Salt
2 tablespoons Coconut Oil at room temperature
2 tablespoons Raw Honey melted and cooled
1 teaspoon Vanilla Extract
3 Free-range Organic Eggs at room temperature
3 large ripe Bananas (approximately 350g)
1 tablespoon of Almond Milk or milk of choice
Optional: 1/2 cup Crunchy Granola Recipe and Banana slices to decorate.
METHOD
Pre-heat oven to 175Β°C or 345Β°F.
Line a 12 hole muffin tin with liners or grease with coconut oil and set aside.
Mix first 5 dry ingredients in a bowl.
In a seperate small bowl add coconut oil and honey.
Using a hand mixer (or spatula and brute strength!) cream the coconut oil and honey until pale. Add vanilla.
Add the the eggs to your almond meal mix, whisking them slightly on the side of the bowl before mixing in fully.
Add honey/coconut oil mix into almond mix, and stir in well.
In your honey/coconut bowl (because who wants more dishes!) break up your ripe bananas and mix with hand mixer (or those muscles again!) until mashed & fluffy.
Gently fold bananas through your almond meal batter.
Slowly pour and fold in almond milk.
Use a large ice cream scoop to fill each well/liner 3/4 full.
Place a slice of banana on each muffin (optional) and sprinkle each top with a tablespoon of my crunchy granola. You can sub nuts, coconut or store bough granola if you'd like.
Bake for 18-20 mins, but keep an eye not to over bake as oven temperatures vary.
Muffins are done when they spring back to the touch and are golden all over.
Let cool on a wire rack and serve!
Enjoy x
