These muffins are genuinely sugar free. Not sugar free but actually contain half a bottle of maple syrup or a cup of honey, or 1kg of dried dates, but genuinely 100% bona fide no added sweeteners. They are also wheat, gluten and lactose free. Hurrah! And… my kids actually even eat them. Can you believe it?!
I love adding fruit purée to my baking, it’s such an easy way to increase fibre and nutrients, but also makes everything more moist and full of flavour. What’s not to like? Use as ripe-as-possible bananas for this. This recipe also makes a great banana loaf, just bake in a lined tin for 45-50 minutes.
P.S. Don’t be put off by the vinegar, you can’t taste it, it’s there as a raising agent. Promise.
RECIPE (makes 10 cupcake size)
4 ripe bananas (medium or thereabouts)
4 tbsps melted coconut oil
2 tsps vanilla extract
1 tsp apple cider vinegar
1/2 cup buckwheat flour
1/2 cup ground almonds
2 tsps cinnamon
2 tsps mixed spice
1/2 tsp sea salt
1 1/2 tsps baking powder
1/2 tsp bicarbonate of soda
Optional – 1/2 cup roughly chopped pecans/walnuts/pumpkin seeds
Optional – 1/4 cup chopped dates
1. Preheat oven to 170C (fan oven)
2. Whisk together wet ingredients.
3. Mash bananas into wet mixture.
4. Sift in buckwheat flour, baking powder, bicarbonate of soda, spices and add almonds. Fold in gently, ensuring all ingredients are well incorporated.
5. If using, stir through nuts and dates. As a yummy and very pretty alternative, you can add the nut and date mixture to the top of the cake mixture after you have put it into the tin, see picture of loaf I made below. To prevent it browning too quickly, mix with a little melted coconut oil to coat, and scatter over the mixture before baking.
6. Bake for about 15-18 minutes or until a skewer comes out clean (longer for larger cupcake cases and 45-50 mins for a loaf. The loaf may need foil on top for the last few minutes if you use the nut topping and it starts to brown too quickly).
Enjoy warm with a mug of tea!