Vanilla Bean, Raspberry & Banana Muffins (GF)
Gluten free never looked so good!
I wish you could smell how good these are currently sitting warm on my stovetop!! The raspberry and vanilla combination is making me drool all over my laptop. If you didn’t see on my Instagram I bought 13kg of bananas yesterday so I am currently in banana overdrive trying to freeze, cook and create all things bananas.
These are pretty damn healthy, only a little sugar sprinkled on top for that crustiness 😉 and a spoon of honey in the mixture, and no added fats/oils, only the natural fats from the almond meal. PLUS they are super high fibre and protein!
I actually wanted to make this as a banana bread but I cannot for the life of me find my loaf tin since I moved – so muffins it is! If you wanted you could quite easily turn it into banana bread (and show me pics if you do!!). I obviously use gluten free flour but you could use wholemeal self raising flour in place of the gluten free flour.
4 overripe mushy bananas (gotta be mushy or they won’t have the flavour)
seeds of 1 vanilla pod
½ cup buttermilk
½ cup almond meal
½ cup desiccated coconut
½ cup whey protein isolate – I used unflavoured (or any other protein powder or skim milk powder or can skip altogether and up the almond meal a little)
¾ cup self raising flour (gluten free or wholemeal or regular)
1 tsp baking powder
1 tbsp honey
1 cup frozen or fresh raspberries
Extra coconut + tbsp brown sugar for top
- Preheat oven to 200 degrees celcius. Depending on if you are making this as bread or muffins, grease a tray or loaf tin (I actually just used silicone muffin cup things – don’t actually know what they are called).
- Combine bananas, eggs, buttermilk and the seeds of the vanilla bean into a large bowl. Mash together with a fork until well combined and banana is only slightly lumpy.
- Add coconuts, protein powder, flour, honey, almond meal and baking powder to the banana mixture. Stir until well combined.
- Add raspberries and gently fold through.
- Divide evenly among the muffin tray. Top each muffin with a sprinkle of coconut and brown sugar (doesn’t need too much but makes ALL the difference).
- Bake in preheated oven for 30 minutes. Keep an eye on them and if you need to get the top crispier turn up the heat for the last five minutes or if they are already too crispy turn it down.
- Try not to eat them all while they are warm 😉