Muffins are a favorite around these parts. Husband loves em’, son loves em’, I love em’ which means they get eaten quickly and enthusiastically.

Back when I was a sprightly youngster, working the 5am shift at the local pool, I used to have a behemoth double chocolate monstrosity for breakfast from the kiosk. I have a sneaking suspicion there may have been more sugar and artificial colours and flavours than actual muffin. Those days are well and truly behind me now and in present times, the cakes, muffins and sweet treats we eat are pretty much all homemade and refined sugar/fructose free.

I found this recipe on the amazeballs site PaleOMG when I was trawling for new recipes. The original recipe, chocolate maple crunch banana muffins , was too good to scroll past.

We don’t have maple syrup in the house so I had to modify that part, and I also swapped out a few ingredients to create my own version. And they were bloody amazing! The muffin itself is incredibly dense and almost creamy while the topping adds delicious crunch.

Best bit? They not only taste DELISH but are packed full of good for you ingredients, free from refined sugar, gluten free and can be dairy free depending on the emollient you use.

Enjoy!

Makes 6 muffins

Ingredients
2 bananas
4 dates, pitted (I used Medjool)
2 eggs
2 tbsp butter (or you could use coconut or even olive oil)
1 tbsp cocoa powder
1 tbsp rice bran syrup
2 tbsp coconut or gluten free flour
1/2 tsp each of baking powder, baking soda and ground cinnamon
Splash of vanilla essence or extract

Topping
1/2 cup raw nuts (I used pecans, walnuts and hazelnuts)
1 tbsp almond meal
1 tbsp rice bran syrup
1/2 tsp ground cinnamon

Directions
Preheat the oven to 180c.
Whack bananas, dates, eggs, butter and syrup into a food processor.
Process until a thick, smooth paste is formed.
Add flour, cocoa powder, cinnamon, baking powder, baking soda and vanilla and mix.
Remove mixture from the processor and dollop into muffin cases/tin.
Clean the food processor bowl, reattach and throw your nuts into the bowl.
Whizz them around to break them up.
Add almond meal, syrup and cinnamon and whizz very gently till just combined.
Dollop topping onto the muffin mixture.
Place into the oven and bake for around 30 minutes or until cooked through.

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4 Comments on Gluten And Sugar Free Banana Crunch Muffins

  1. Rebecca
    September 19, 2013 at 7:24 pm (4 years ago)

    Made these tonight and they were delicious!! Thanks for sharing the recipe Naomi 🙂

    Reply
    • Not Just A Mummy
      September 19, 2013 at 7:30 pm (4 years ago)

      Yay! So glad they turned out well. I’ve made two mor batches since posting that recipe 😉

      Reply
  2. kylie
    February 5, 2014 at 11:09 am (4 years ago)

    hi these look really yummy and i would love to make them, what is rice bran syrup? and where do you purchase it?

    Reply
    • Not Just A Mummy
      February 5, 2014 at 11:45 am (4 years ago)

      Glad you like the sound of them Kylie! I buy the Pure Harvest brand which is Australian and can be found in Coles (more info here: http://www.pureharvest.com.au/) Where about’s are you based? If you’re not fructose free, you could absolutely substitute raw honey.

      Reply

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