Healthy Blender Recipes

Gluten Free Dairy Free Banana & Walnut Mini Muffins

vegetarian dairy_free gluten_free soy_free mixer
  • 1/2 cup of white rice flour
  • 1/2 cup of brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup buckwheat flour
  • 2 tsp gluten free baking powder
  • ½ tsp baking soda
  • ½ tsp Celtic sea salt or Himalayan salt
  • 1 tsp xanthan
  • 1 tsp ground nutmeg
  • ¼ cup cold pressed grapeseed oil
  • 2 organic eggs beaten
  • ½ cup organic soy milk, hemp milk, almond milk or rice milk
  • 1 cup pure maple syrup
  • 2 tsp natural vanilla extract
  • 1 cup of chopped raw walnuts
  • 5 large very ripe bananas mashed (about 1 1/2 cups)
  1. Sift together dry ingredients and mix well with a fork.
  2. Place all wet ingredients in the stand mixer and slowly add in the dry ingredients until well combined.
  3. Stir in mashed banana and chopped walnuts and pour into well greased mini muffin tins.
  4. Cook in a moderate oven 160 C/325 F for about 30 minutes until cooked and skewer comes out clean. YUM!

Makes 12 muffins

Piggy Cooking Tips

freeze those ripe bananas for yummies later

To ensure you always have a stash of frozen ripe bananas for your smoothies, muffins and breads, never throw away ripe bananas. Just keep freezing them whole in their skins in a ziplock bag. The riper they are (not soft and mushy) the sweeter they are - meaning you will need little or no sweetener! You can keep adding to the bag. Then when you need them, take the desired amount out of the bag and then rinse and cut for delectable frozen treats. I buy a bunch of bananas every week that I let ripen on the bench top and then freeze for use later. Bananayumma!