Man oh man do I love me a muffin in the AM. These are great to make over the weekend since they will keep for 4 or 5 days in an airtight container, weirdly they actually taste fresher as the days go by…sort of like a Benjamin Button of the muffin world, if you will. Totally refined sugar and gluten free, these muffins are substantial but light, making them a perfect for a breakfast addition or a mid morning snack.
500g bananas (weighed with skin on) plus an extra banana, all in all we’re talking 5 bananas in total
85g almond butter
280g self-raising gluten free flour
1/3 teaspoon bio carb of soda
110g agave syrup
110g runny honey
Preheat the oven to 160 c
In one bowl, get 4 bananas, peel them and mash them, mash them so hard it’s like you’re mad at them. Real mad, mad like they took the last slice of leftover pizza from the fridge and you were really looking to eating it and you got home from work, opened the fridge and not only was the pizza missing but the empty box was left in the fridge!
Next, pour in the honey, almond butter and agave syrup. Then, stir the eggs in one at a time.
In a separate bowl, mix the bio carb and flour.
Pour the liquid mixture into the flour and bio carb, mixing until you have a batter.
Spoon the batter into a prelined muffin tray. Slice the last banana and arrange the pieces on top of the muffins, finish it all off with a sprinkling of cinnamon before putting into the oven.
Leave for about 30 mins, checking on them 20 mins in. You will know they are ready when you can jab them with a fork and it comes out clean.