I used to love baking and I often made treats I froze that came in handy when people visited. For years now, I rarely eat or bake, make sweet treats or desserts. Ten years ago, when I changed my diet, I lost my sweet tooth.
Occasionally I like to try something new. I enjoy having options to make that I can take to social gatherings that everyone can eat and enjoy. I am always on the look out for recipes that are good enough for those who eat traditional sweets. In other words, I am keen to find recipes that do not taste like cardboard, are dry or dripping in coconut oil or almond meal.
This recipe comes from Anthony William, often known as the medical medium. It is on his website. (Banana Walnut Muffins). These muffins are gluten free, dairy free, egg free, refined sugar free and taste surprisingly good! They are not too sweet (you can add more sweetener if you like your treats sweet). They rise slightly. Each muffin is light, moist and tastes great. They are a wonderful snack with your morning or afternoon tea, a treat to share with a friend or a snack to pack when you are at work, school, out doing chores or having fun!
This makes 12 muffins.
Banana Walnut Mufins
Ingredients
2 1/2 tbs ground organic flaxseed
1/3 cup filtered water
2 large, ripe bananas
1 cup organic coconut milK (or homemade almond milk)
1/2 cup organic walnuts, ground or pounded
1/4 cup organic coconut sugar (or pure maple syrup / raw honey)
1 1/2 cups Gluten free oat flour
2/3 cup organic brown rice flour
1/2 tsp pure vanilla powder
2 tsp baking soda dissolved in 1 tbs fresh lime or lemon juice
Method
Preheat oven to 180c.
Take a non stick ceramic muffin pan and put paper muffin liners in each cup and set aside.
In a bowl, place the ground flaxseed and mix with the filtered water. Let it sit and thicken for several minutes. Peel two bananas and add them to the flaxseed. Mash the banana well so there are no obvious lumps. Add the coconut milk and thoroughly mix together until it is smooth.
In a second bowl, add the oat and rice flours, the coconut sugar, the ground walnuts, vanilla powder and combine. In a small bowl, add the baking soda and lemon juice. Make sure the baking soda completely dissolves. Add the wet and dry ingredients as well as the dissolved baking soda. Mix well.
Spoon the batter evenly in to the muffin pans. Bake for 25 minutes. Test by using a toothpick or knife in the centre of one muffin to make sure it comes out clean. Cool completely on a rack and store in the refrigerator or freezer until you are ready to enjoy!