I'm blogging these now, after only one attempt at them because they really were that good, and I wanted to give you the chance to get them in the oven in time for the return-to-school-lunch-box-filling at the end of the month! The fact that they're a gluten/grain/dairy/refined sugar free muffin that is also nut free and tastes really good is a winner for lunch boxes! I kept one aside and now on day 3, it's still as fresh as day one. Unfortunately this first attempt has eggs, which I know will disappoint some of you... stay tuned for batch #2!
UPDATE!! I've created an egg free version! These work well using soaked chia seeds instead of eggs. They don't spread or rise as nicely as with eggs, and are a little more dense, but they're still soft and yummy! See ingredient list for quantities.
Makes about 15 medium-large muffins.
- 3 large bananas (mine were frozen)
- 3 eggs (OR 3 tablespoons chia seeds soaked in 9 tablespoons filtered water for about 10 minutes, until gelatinous)
- 2 teaspoons pure vanilla extract
- 1/4 cup (100g) pure maple syrup or coconut syrup (if you've been refined sugar free for a while, reduce this by half- I thought it didn't need to be quite as sweet)
- 1 cup tightly packed buckwheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon fine sea salt
- 50g dark chocolate chips or chocolate bar (70% cocoa, dairy free, naturally sweetened), cut into small pieces (about 1/4 cup when chopped) OR try using raisins or sultanas if you prefer
- Optional 60g (about 1/2 cup) roughly chopped walnut or pecan pieces
- Preheat oven to 160°C / 320°F.
- Line about 15 muffin holes with patty cases. I use these wonderful eco friendly ones.
- In your food processor, blend the bananas, eggs (or chia ge), vanilla and syrup until very smooth and no banana lumps are left (in Thermomix: blend gradually to speed 8 / 25 sec.)
- Add all other ingredients except chocolate/raisins and nuts. Blend again until smooth (Thermomix: gradually to speed 8 / 30 sec.)
- Mix in the chocolate/raisins and nuts by hand (or Thermomix REVERSE / speed 4 / 5 sec.)
- Pour into prepared cases.
- Bake 20-25mins until lightly browned and the middle of a muffin bounces back when pressed a little.
- Cool a little before eating. Yummy warm or cool. Store in an airtight container.
Note: the only small downside to these is that they're pretty low in fat!! I'm trying to increase the good fats in my life as I reduce the grains, so I've been smothering them in organic butter!! Feel free to join me if you can tolerate a bit of good quality dairy :-)
If you're gluten free but not concerned about grains, I also have a fantastic Gluten and Dairy Free Banana Cake Recipe you'll love. Also check out my 40 Friendly Food Lunchbox Fillers for more great school lunch ideas.