Every now and then we’re going to crave something sweet. Baking your own treats at home means that you know exactly what you’re putting in, plus the time spent preparing the baked goods makes it extra rewarding when you sample your work!
This recipe is allergen-friendly (gluten-free, dairy-free) and a great way to get the kids involved in the kitchen with you. It’s also a smart way to use those very ripe bananas you planned to eat (but they’re still hanging out in the fruit bowl). Once baked, keep in a sealed container for 4-5 days.
What You Need:
½ cup heart-healthy canola or coconut oil (melted)
3/4 cup natural brown sugar (or xylitol)
2 XL free-range eggs (sub with flax eggs for vegan)
3-4 ripe bananas
1 tsp vanilla essence
1 cup brown rice flour (or gluten-free flour of choice)
¼ cup tapioca flour
¾ cup almond flour
1 tsp xanthum gum
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
1/3 unsweetened almond milk
Method:
1) Preheat the oven to 180°C.
2) Mix wet ingredients together, except for the almond milk.
3) Whisk dry ingredients together and add to the wet ingredients in batches.
4) Add the unsweetened almond milk to loosen the mixture slightly.
5) Divide into a greased (sprayed with non-stick baking spray) 12-hole muffin tray and bake for 40 minutes.
6) Remove and allow to cool in the tray
