These muffins are egg and gluten-free. They are not super-sweet like a tea-time double-choc chip muffin, but this makes them perfect for breakfast!
You can always drizzle honey over them before serving, rather like you would American pancakes. Or alternatively it is simple enough to add more Stevia and/or honey to the mixture prior to baking. We used Vanilla Powder and Cinnamon to compliment the natural sweetness of the bananas and dates.
This recipe makes approximately 10 medium sized muffins.
Pre-heat the oven to 170°c/Fan 160°c/Gas Mark 3 and grease two muffin pans.
Sift the All Purpose Baking Flour and Amaranth Flour into a large mixing bowl. Add the Cinnamon Powder, Vanilla Powder and Baking Soda and mix well.
If you have a food processor, put the bananas in and pulse for a few seconds, otherwise put the bananas into another mixing bowl and mash with the back of a fork.
Add the Apple & Banana Puree into the mixer/or bowl with the bananas, along with the honey and the melted butter. Gradually add the dry mix into the mixer/wet ingredients bowl. Blend/beat the mix a little. Once combined add the vinegar and gently fold in the walnuts (pulse a few times if using a mixer).
For ease you can transfer the batter into a large jug or spoon the mixture into the muffin tin, leaving a little space at the top of each mould to allow for each muffin to rise.
Fill an ovenproof dish half full with water and place in the base/bottom shelf of the oven.
Bake the muffins in the centre of the oven for 25-30 minutes or until a skewer can cleanly be removed from the centre of the muffins.
Allow to cool for 10-15 minutes and tip out onto a baking rack. Enjoy straight from the oven, slice in half with some butter or they can be stored in an air-tight container for around 2-3 days.
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