Rachael Finch

Banana + Walnut muffins

Banana & Walnut muffins
Gluten-free, no refined sugar, a guilt-free delicious snack!

Call it a craving if you like, today I had a sudden urge for banana muffins. The thought of all the refined sugar, butter and flour used in typical muffin recipes makes me feel sick. I like substituting flour for almond or flaxseed meal wherever I can. This is a much healthier way of providing the ‘bulk’ to batters without using nasty processed flours, plus they are great for a dose of healthy monounsaturated fats, magnesium & calcium. I used coconut oil in place of butter, which is fabulous for the skin and a healthy digestion system. The fruit alone provides enough natural sugar.

Give these a try and let me know what you think. I served mine with a couple of spoons of natural greek yoghurt.

Makes approx 12 muffins
1 ½ cups almond meal
½ cup flaxseed meal
1 tbls psyllium husks
2 tsp baking soda
1 tbls cinnamon
3 ripe bananas
¾ cup walnuts, roughly chopped
½ cup dates, chopped & pitted
¼ cup coconut oil, melted
3 eggs
1 tsp vanilla
pinch of salt

1. Preheat oven to 180degrees.
2. Place banana, dates, coconut oil, eggs & vanilla in food processor and combine.
3. In a mixing bowl combine remaining dry ingredients except walnuts.
4. Add wet ingredients to dry and mix until combined.
5. Fold walnuts into batter.
6. Place evenly into a cupcake tin lined with paper liners and make pretty with banana slices.
7. Bake 20mins or when golden brown. YUM!

  1. Renee

    Thanks for this recipe! Made these muffins today for my sister who has coeliac and they turned out great! They were moist and super tasty without the guilt factor :-)


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