Gluten- free, naturally sweetened and vegan-friendly flourless banana and sweet potato muffins.
My ongoing culinary adventures have taken me further into the world of healthy recipe creations.
Having seen pictures of the outcome of similar muffin alternatives, I was particularly intrigued by the notable difference in texture compared to traditional ones. And indeed, my kitchen experiments have confirmed – these flourless rebels are certainly fudgier.
Doughy and delicious, the gluten-free banana and sweet potato muffins make for a great breakfast option, picnic snack or wholesome mid-afternoon treat.
So, without further ado, here comes the recipe:
- 1 can of butter beans
- 2 ripe bananas
- 1 medium sweet potato (boiled)
- ½ cup of oatmeal (gluten-free)
- ½ cup of coconut flakes
- ¼ cup of flaxseed meal
- ¼ cup of sweetener of your choice (such as maple syrup/ agave syrup)
- ½ cup of almond butter (or peanut butter)
- 2 tbsp of cinnamon
- 2 tbsp of maca powder (optional, if available)
- 1 tsp of caramel or vanilla extract
- ¼ tsp of baking powder
- ¼ tsp of salt
Preheat the oven to 180°C.
Drain the beans and rinse well.
Blend all the ingredients until smooth in a blender or food processor.
Pour the batter into muffin tin. Bake for approximately 20 minutes or until light golden brown.
Allow to cool for 15 -20 minutes before serving. The muffins can also be refrigerated overnight and enjoyed the next day.
Store in an air-tight container in the fridge for up to 5 days.
The flourless banana and sweet potato muffins had passed the quality assurance test made by friends during outdoor gatherings so I will surely be making more of them in the near future.
I would be interested to find out how they turn out for you , so if you do give this recipe a go , please feel free to share your thoughts in the comments section below or drop me a line in the contact section.