Banana, almond butter & chocolate gluten-free muffins

Banana, almond butter & chocolate gluten-free muffins

Photographer:

These muffins are good, honest food for both the body and soul.  They are guaranteed to satisfy any sweet cravings that may plague you whilst simultaneously providing you with belly-filling healthy fats, protein, antioxidants, potassium and vitamin E.

Do not be put off!  With such a squeaky clean introduction it is only natural you might assume the finished product be cardboard-like in both taste and texture when in fact quite the opposite is true.  These muffins, despite being entirely gluten-free, have a light, fluffy texture.  The addition of the banana and blueberries makes them beautifully moist and the chocolate and chia seeds add sweetness and texture.

I have experimented with using several types of nut butter in this recipe with varying results.  Almond and peanut butters yield a more tasty muffin while muffins with cashew nut butter were a lot less tasty.  I made a deliciously summery batch last week where I stewed nectarines in tangelo juice and added them to the mixture in the place of the blueberries.  They were delicious!

I have a lot of hungry mouths to feed so these muffins don’t last much longer than 2 days in our household.  If you think they might last longer than this in yours then I would advise you keep them in an airtight container in the fridge.  Or alternatively you could freeze them.

Ingredients

Makes 12 muffins
--
200g almond butter
2 bananas
2 eggs, lightly beaten
1 tbsp cider vinegar
1 tsp vanilla extract
1 tbsp honey
1 tsp baking powder
1 cup blueberries, fresh or frozen
1/4 cup chia seeds
50g good quality dark chocolate, chopped

Method

--
1. Pre-heat the oven to 180°C on bake. Grease a 12 cup muffin tin.
2. Place the almond butter and bananas in a food process and process until smooth. Add the eggs, cider vinegar, vanilla extract, honey and baking powder and process until just combined.
3. Pour the batter into a bowl and add the blueberries, chia seeds and chocolate and mix until combined. Divide the mixture between the muffin tins and bake for 15 minutes or until a skewer inserted into the centre of a muffin comes out clean.
 


2 thoughts on “Banana, almond butter & chocolate gluten-free muffins”

  • Hi Vanda,
    You can use any nut butter in this recipe – almond, peanut, cashew etc. If you cannot find a nut butter you can very simply make it yourself. Three cups of raw almonds will yeild approximately 2 cups of butter. All you need is a food processor – add the almonds and process for about 15 minutes. It takes this long for the almonds to release their oils.
    Thanks for your comment,
    Sara

Leave a Reply

Your email address will not be published. Required fields are marked *