sugar free banana muffins

ENJOY, Sugar and Gluten free banana muffins

Even my husband ate them happily and knew no difference, so that is the ultimate test.  The sweetener I use in this sugar and gluten free banana recipe is monk fruit sweetener. It’s the closest sweetener I have come across so far.

INGREDIENTS

  • 3 large or 4 small very ripe bananas (MUST be ripe) mashed
  • 1 cup almond meal
  • 3/4 cup tapioca flour
  • 100 g melted butter (can use coconut oil)
  • 1/2 cup monk fruit sweetener
  • 2 teaspoons of aluminium free baking powder (I use 1 1/2 teaspoon cream of tartar & 1/2 teaspoon of bicarb of soda)3 large or 4 small eggs

Optional choc chips or blueberries (half a cup) to these sugar and gluten free banana muffins. 

METHOD

  • Heat up oven to 180 degrees
  • Mix the dry ingredients together well and then add the rest of the ingredients.
  • Place into muffin tins and back about 30minutes.

If the mixture is too wet, try adding a tablespoon of tapioca flour. Conversely, if the mixture is  too dry, you may add a tablespoon of oat/almond milk. This recipe is simple to make and there is no mixer needed, just a bowl. It is easy enough for children to try and for the whole family to enjoy.  They will last 2-3 days out of the fridge in cool weather, or up to a week in the fridge. They often don’t last more than 3 days in my family.

 

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