After being away for a few days, the day after arriving home the only thing I had on hand for breakfast was an over-ripe banana! Thus these banana muffins were created.
I didn’t want a sweet muffin, rather something that could be deemed slightly healthier! Most of the sweetness in these muffins comes from the banana and they have the added nutritional benefit of ground almonds.
They freeze well – a good thing to have on hand next time I have nothing for breakfast!
Ingredients
- ½ cup milk (I use Oat or Rice Milk)
- 2 tablespoons oil
- 2 eggs
- ¾ cup mashed banana
- 1 cup ground almonds
- ⅔ cup brown rice flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
Method
Preheat the oven to 190 ° C. Grease a medium size muffin tray or line the cavities with baking cups.
Lightly whisk together the milk, oil and eggs. Add the mashed banana.
Fold in the ground almonds, flour, sugar and baking powder.
Pour mixture into each muffin cavity so that each is about half to two-thirds full. I find I usually get about 10 muffins out of the mixture.
Bake in the preheated oven for 30 minutes. Test with a skewer before removing from the oven.
Enjoy for breakfast or at any other time when a muffin is in order!
