I did actually attempt to turn this mix into actual banan bread. But I had so much trouble with the getting the right temperature in my oven so that it would stop scorching the outside and leaving the inside of the loaf as soup. So in the end I decided to take an alternative route. I separated the mixture into little patty pans and the result was delicious little banana bread muffins with nice pieces of chopped walnuts for added texture. It was also interesting to make because I used extra large, 800g eggs, and the first two eggs I used had large double yolks. But as a result of this I’m not entirely sure if you’ll have any troubles replicating this recipe with eggs that don’t use double yolks. I also used frozen bananas, which I then defrosted. I recommend using them rather than regular overripe banas because the freezing and re-heating process effectively turns the banana to mush in its own skin. It requires no mashing and mixes in much easier. It also only requires you to make a hole in the top of the banan skin and to squeeze the banana out like an ice-block. So it’s relatively little mess and fuss. I also kept the amount of walnuts to a minimum because in chopping them I gained quite a few small pieces which distributed well throughout the mix. If you’re worried your mixture has too little walnuts or the walnuts aren’t spread out well then add more or mix it energetically before you start pouring the mixture out.
Banana Walnut Muffins
Makes: 24, Prep: 20 mins, Cook: 10-12 mins per batch
- 2 cups almond meal
- 3 tbsp almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 4 x 800g eggs
- 1 pinch salt flakes
- 1.5 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 3 frozen bananas, re-heated
- 1/4 cup walnuts, chopped
- Preheat your oven to 120°C (fan-forced) and prepare a muffin tray with patty pans.
- Mix together the dry ingredients with a whisk, then add in the liquids and whisk throughly.
- Add in the bananas, whisking throughly, and then add the walnuts and whisk again.
- Pour the mixture into the patty pans, filling them about three quarters of the way. Cook for 10-12 minutes per batch, or until a skewer inserted into the centre of the least browned muffins comes out clean.
- Remove from the oven and place on a cooling rack to cool enough to eat comfortably.
- Serve warm with nuttelex or another dairy-free butter replacement.
Approx. 91 calories and 7.9g of carbs per muffin