Hope you’re managing to remain properly away from chilly climate viruses and infections. I wasn’t that fortunate. I got here again from visiting my household final weekend and by Monday I landed in mattress with a nasty chilly that rendered me ineffective for the entire week. Fortunately, it was not Covid (as I hear that it’s on the rise once more) and I’m virtually properly once more, however I did really feel very wretched certainly. Due to that my deliberate recipes needed to take a backseat and so at the moment, I’m sharing one thing a spare recipe I had ready for this eventuality – sugarfree banana muffins.
I got here up with these sugarfree banana muffins after I was going by way of a part of reducing out added sugar and so they actually helped. They’re sweetened with dates slightly than sugar or any sugar syrup, which is useful if going so chilly chilly Turkey is simply too painful. They use easy elements and little or no course of so come collectively slightly rapidly. These muffins are an important factor to pack right into a lunchbox, to seize for an on-the-go breakfast or to take pleasure in on a hike. We’ve loved them and I hope you’ll too.
MORE ABOUT THE INGREDIENTS
BANANAS: Completely ripe, spotty bananas make for candy and moist banana bread muffins, mash them properly – I like to recommend doing that by hand versus a blender so that there’s a little bit of texture left. Whereas I’m fairly certain this recipe may also work with frozen (and defrosted) bananas, I haven’t had the time to check that. Frozen bananas are inclined to retain extra moisture so I’d compensate through the use of rather less plant milk.
DATES: Don’t fear about forking out for dear and stylish Medjool dates for these muffins. I merely purchased a field of Wonky dates from my native Morrisons and so they labored a deal with.
ALMOND BUTTER: Almond butter acts as fats right here so remember to use one which’s runny slightly the stable as that implies that it has loads of fats alongside floor almonds. I’ve additionally tried making these with tahini, however the outcome wasn’t pretty much as good so I’d not suggest.
FLOURS: I needed to maintain these muffins gluten-free and I additionally needed to have the ability to have these for breakfast often 😉 so that is why I reached for oat flour and almond flour. In case you are not fussed about making these muffins with out gluten, use plain flour as an alternative.
RAISING AGENTS: A mixture of baking soda and baking powder provides these sugarfree banana muffins simply the correct amount of carry. A splash of lemon or lime juice will assist with the leavening so do use it you probably have any citrus handy.
SPICES: Cinnamon is a should in a banana flavoured dessert in my view and I’m additionally a sucker for a little bit of cardamom in baked items so I added a contact of that aromatic spice too. Within the case of cardamom, I like to recommend getting a bag of inexperienced cardamom pods (within the UK each nook retailer sells them) and grinding their black seeds in a pestle and mortar at house – it provides you probably the most aroma and flavour to your buck!
SALT: A real cabinet staple that almost all muffins and desserts profit from.
Don’t really feel the necessity to splash out on costly Medjool dates for this recipe, these muffins work a deal with with bathroom commonplace dates you could find. I used Morrison’s Wonky vary, which sells imperfect produce that might in any other case go to waste.
Mix pitted dates, plant milk, lemon juice and almond butter in a small blender, mix till easy.
Mash ripe bananas by hand to maintain a few of the texture in and mix them with blended dates.
Add each flours, spices and baking brokers to the moist elements. Stir properly till totally mixed.
Switch the batter to paper lined commonplace 12 muffin tin, high with almonds and bake for about 25 minutes.
- 200 g / 7 oz dates, pitted
- 180 ml / ¾ cup plant milk (I used almond)
- 120 g / ½ cup runny almond butter
- 10 ml / 2 tsp lemon / lime juice
- 360 g / 12.5 oz (about 1½ cups mashed up) peeled ripe bananas
DRY INGREDIENTS
- 100 g / 3.5 oz (1 cup) oat flour*
- 100 g / 3.5 oz (1 cup) almond flour*
- 1½ tsp cinnamon and ½ tsp cardamom (freshly floor is greatest)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- slivered or flaked almonds, to brighten (non-compulsory)
METHOD
- Warmth up the oven to 180° C / 355° F (common, no fan setting) and line a normal 12 gap muffin tray with paper liners.
- Place pitted dates, plant milk, almond butter and lemon juice in a small blender and course of till easy.
- Mash ripe bananas in a big mixing bowl with a fork. As soon as mashed, add in blended dates and blend properly.
- Stir in each flours and baking brokers.
- Divide the batter between 12 muffin liners, high with slivered almonds if utilizing. Bake for about 25 minutes – till a skewer comes out clear.
- Take away from the oven and permit the muffins to chill down fully (they are going to appear underbaked while heat!) earlier than consuming. Retailer in an air-tight container for a few days.
NOTES
*OAT/ALMOND FLOUR: I used a combination of oat and almond flour to maintain these muffins naturally gluten-free, however if you happen to don’t fear about gluten, use 200 g (1½ cups) of plain flour.
