Prep Time: 10 min
Servings: 6 muffins
- 2 medium overripe bananas (about 300 g / 10 oz bananas)
- 60 ml / ¼ cup maple syrup or coconut sugar
- 60 ml / ¼ cup all natural almond butter or peanut butter
- 60 g / ½ cup GF all purpose flour (I used Dove’s Farm) or buckwheat flour or all purpose wheat flour*
- 1 tsp of baking powder
- ½ tsp of baking soda
- slivered almonds, to decorate (optional)
- Warm up the oven to 180° C / 355° F and line a muffin tray with paper muffin cases (or grease them with a bit of oil). Move the oven rack a notch down from the middle position.
- Mash both bananas with a fork, mash one rather finely and leave the other one a little more chunky.
- Combine the mashed up bananas with maple syrup and nut batter in a medium-size bowl. Mix very well.
- Add the dry ingredients and mix them well until there is no dry flour left, but do not overmix (that’s only important if you are using a flour containing gluten).
- Transfer the cake batter into the prepared muffin tray. Decorate the tops with slivered almonds (if using).
- Bake for about 18 minutes, or until a toothpick comes out fairy clean. Remove the muffins from the oven and allow them to cool down before eating.