These muffins were intended to be flavored with banana and walnuts… only I didn’t have any walnuts, so made do with the hazelnuts in my pantry. The recipe was created to use up the bananas in my freezer, and to free up some space in preparation for Christmas/New Year.
The results were awesome! These muffins easy to make, gluten-free, dairy-free, vegan-friendly, fluffy, banana-ry, nutty and ~165 calories each! Enjoy them in packed lunches, or with a cup of tea or coffee. To add an extra indulgence, why not throw in a handful of vegan-friendly dark chocolate chips?
BANANA AND HAZELNUT MUFFINS – GLUTEN-FREE & VEGAN
- 135 g (1 ½ c) brown rice flour
- 120 g (¾ c) chickpea (garbanzo bean) flour
- 1 pinch salt
- 1 tablespoon olive oil
- 175 g (6.2 oz, about 2 small) ripe banana flesh
- 180 ml (¾ c) water
- 1 teaspoon vanilla extract
- 240 ml (1 c) maple syrup
- 60 g (½ c) roughly chopped hazelnuts (or other nuts of your choice)
- 1 ½ teaspoons bicarbonate of soda (baking soda)
1. Preheat oven to 190°C (375°F).
2. In the jug (pitcher) of a liquidizer (blender), blend together the brown rice flour, chickpea flour, salt, oil, bananas, water, vanilla extract, maple syrup until evenly combined.
3. Add the bicarbonate of soda (baking soda), blitz for a few seconds, then stir in the nuts. Divide equally into greased or case lined muffin tins (pans).
4. Bake for 20-25 minutes, turning the tin (pan) halfway through cooking to ensure even baking. The muffins are done when they are golden and firm to the touch or a skewer inserted into the muffin comes out clean. Allow to cool slightly before devouring, enjoy!