For the past few weeks I’ve cut alcohol, refined sugar, and (most) gluten from my diet in an attempt to correct the awful habits I slipped into over the winter. While this detox has reminded me how good it feels to eat healthy, sometimes you just want something sweet to eat. One night this week, during a shamefully long Game of Thrones marathon, I got a craving for cake. I scoured my cupboards for something cake-y but still healthy to bake.
Luckily for me, I’m really bad at eating bananas before they get mushy and have amassed a freezer full of ripe bananas. Bananas in hand, I decided to make banana muffins. Unsurprisingly, however, every recipe I looked at was full of sugar. I decided to omit refined sugar altogether, and hoped that my super ripe bananas and a few chopped dates would give the muffins enough sweetness to be palatable (palatable is a low standard, I know – but I wasn’t expecting much from this recipe). If you like a lot of sweetness you could probably add some stevia.
The other hurdle was making these gluten free. I don’t have any gluten-free flour, so I did a bit of investigating into flour alternatives that I already had in my kitchen. The options were almond flour or oat flour. I decided almond alone would be too heavy, so I blended them together. I thought using only oat flour might makes the muffins a bit dry, but if you wanted to make them lighter, that might be one way to do it.
As a lover of bread and sweets, I did not have high hopes for these muffins. I was pleasantly surprised by how good they were. Enjoy
Gluten free sugar free banana muffins(makes approximately 24):
6-7 smashed up ripe bananas
1/2 cup of soft, unsalted butter
2 tsp vanilla extract
1 1/2 cups of almond flour (ground up almonds)
1 1/2 cups of oat flour (made by grinding oats to a powder in a food processor)
1 tsp ground flax seed
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup chopped walnuts(optional)
10 chopped dates (optional)
Preheat oven to 350 degrees and line muffin tins, leaving one well unlined. Fill that well with water – it will help you make moist muffins and will keep the bottoms from burning.
Whisk together the dry ingredients.
In a separate bowl, combine the butter and bananas. Beat in the eggs and vanilla. On a low speed, add the dry ingredients and blend until just incorporated. Add the walnuts and dates if desired.
Fill muffin tins 2/3 of the way and bake for about 20 minutes.