Banana Muffins – Afternoon tea time!

Hot out of the oven!

Sometimes the simple things in life are the best and the smell of freshly baked banana cake is up there with the alluring aroma of brewed coffee and Springs first freesias.

This quick and easy recipe is easy to knock up for an after school treat – or my 4pm carb craving! Gluten and dairy free, these cakes are full of protein and good fats and plenty of fibre, they are sure to be a hit with the kids. And no refined sugar in sight!

90g brown rice

90g buckwheat

60g tapioca flour

1 teas baking powder

1/2 teas bicarb

1 teas psyllium powder

2 teas cinnamon

pinch nutmeg (optional)

pinch salt

300g ripe banana (weighed without skin – about 3 large ones)

85g rice syrup or maple syrup

40g sugar (optional)

120g coconut oil

2 eggs (3 if small)

3 tabs coconut cream or almond milk or yogurt 

vanilla & stevia to taste

60g walnuts or pecans – omit if nut-free

 

Mill the rice for 30 seconds on SP 9. Add the buckwheat and mill for a further 20 seconds on SP 9.

Add  the rest of the dry ingredients and mix briefly by pressing turbo.

 

Add the rest of the ingredients and mix on SP 6 for 5 – 10 seconds until combined. Add the walnuts and mix again briefly so that the nuts are still chunky. Bake in muffin cups for 20 -25 minutes. Serve warm with butter!

 

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