Aug 19, 2013 Banana + Walnut muffins Food 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 Ingredients: 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 Method: 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!