Sunday, 6 March 2022

Recipe: Almond Flour, Banana, Peanut Butter, Choc Chip Muffins (Gluten Free)

This is based off another of Olena's recipes at iFoodReal - Almond Flour Muffins, but I tweaked it a bit and added in a few things, so here is my version. Her recipe is fab and no doubt healthier than mine, but I wanted to add a bit of a rounder flavour, hence the peanut butter.

These are gluten free and Olena's recipe is low carb, but I added the peanut butter, so if you are on a Keto diet you'll need to figure that in. It's not against the rules because it is moderately low in carbs, but it needs to be considered.

Ingredients

3 ripe bananas - all the sweetness comes from these, so go for bananas that are going brown (buying them a week in advance and leaving them on the side is advised - just remember to buy extra for roving munchers because I almost lost mine to the hubby a couple of times 😂)
3 large eggs
1 tsp vanilla extract (not essence!)
1/2 tsp cinnamon
1/2 tsp powdered ginger
1 tsp baking soda (bicarbonate of soda)
1 tsp baking powder
1/4 tsp salt
120g 1/2 cup natural peanut butter (I recommend Skinny Dips Hi-Oleic Smooth PB - it has an amazing flavour)
300g (2 bags) 3 cups ground almonds (almond flour)
200g (2 bags) 70% dark choc chips (Dr Oetker are really good - and yes this is 4x the amount Olena uses, but what can I say, I love choc chips 😋)

Equipment

12 muffin cases (2in/55mm)
12 spot muffin tin or individual muffin tins
1 food mixer (you can do it by hand in a bowl with a masher and a spoon, but it will take some elbow grease)
1 spatula
1 ice cream scoop (you can use a spoon, this just makes it easier)

Method

Pre-heat the oven to 180C/350F.
Place the paper muffin cases in the muffin tin. You can use cooking spray and cook the muffins directly in the tray if you wish, but I prefer them in cases to make them more portable.
Add the banana, eggs, vanilla, cinnamon, ginger, bicarb, baking powder and salt into the food processor and whizz until smooth. You may have to scrape down bits of banana from the side a couple of times.
Add in the peanut butter and whizz again to mix in.
Add the ground almonds and process until just mixed in. You will definitely have to stop and use the spatula to scrape down the walls at least once. DO NOT OVER PROCESS.
Take out the blade and scrape it off before putting it aside.
Pour in the choc chips and mix through the batter with the spatula. Do this slowly or you will end up with batter all over the counter top (ask me how I know 😆).
Use the ice cream scoop to portion the batter into the 12 cupcake cases. I find the best way is to put a level scoop in each and if there is a little batter left at the end, add some more to each case.
Bake in the oven for 20-25 mins. I usually do them for 15 mins, then turn the tray and put them on for another 5 because they do quickly in my oven. They are done when they are golden on top and a tooth pick comes out clean.
Take them out and let them cool on a wire rack for at least 20 mins. I think they are even better the next day, and they will keep in an airtight cool place for four or five days.

4 Almond Flour, Banana, Peanut Butter, Choc Chip Muffins on a cooling rack.

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