Banana bread muffins

These gluten-free banana bread muffins are the perfect way to use up spotty bananas — lightly sweetened with maple, warm with cinnamon, and finished with crunchy walnuts. They’re a more nourishing bake, too — bananas provide potassium and gentle carbs, while walnuts add healthy fats and a little plant protein. Make a batch in under 30 minutes for a satisfying afternoon snack.

Makes 8 muffins

• Prep time: 10-15 minutes

• Cook time: 15-20 minutes

Ingredients

• 4 small very ripe bananas (or 3 large)

• 2½ tbsp maple syrup

• 1½ tbsp butter, melted (slightly cooled)

• 1 tsp vanilla extract

• 180g cups gluten-free flour

• 1½ tbsp ground flaxseed (soaked in 3 tbsp water for 5-10 minutes)

• ¾ tsp baking soda

• ¾ tsp baking powder

• ½ tsp fine salt

• 1 tsp cinnamon

• A handful of walnuts, finely chopped (pecans are also a great addition)

Method

Step 1

Heat the oven to 210°C and line a muffin tin with your muffin cases.

Step 2

Mash the bananas in a big bowl, then stir in the maple syrup, melted butter, vanilla, and the soaked flaxseed mix.

Step 3

In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon, then combine with the wet ingredients.

STEP 4

Fold in walnuts and spoon into cases (about ¾ full).

Step 5

Bake 15–20 minutes. Do a quick check at around 15 minutes. When they’re ready, a cocktail stick should come out clean.