Banana Peel Flour Muffins (Gluten-Free Option)
Gluten free muffins, high fibre using banana peel flour
Ingredients
- 60 g banana peel flour
- 60 g almond flour or buckwheat flour for structure
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg optional
- Pinch of salt
- 1 ripe banana mashed
- 2 eggs
- 4 tbsp maple syrup or honey
- 60 ml plant-based milk unsweetened almond is delicious
- 4 tbsp coconut oil or olive oil (melted)
- 1 tsp vanilla extract
- 1 handful chopped nuts, chocolate chips, or dried fruit any nuts
Instructions
- Preheat oven to 180°C / 350°F. Line or grease a muffin tin.
- In a large bowl, mix all dry ingredients: banana peel flour, almond/buckwheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk wet ingredients: mashed banana, eggs, syrup, milk, oil, and vanilla.
- Combine wet and dry ingredients. Stir until just mixed. Fold in any extras like chocolate chips or nuts.
- Spoon into muffin cups about ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool on a rack, then enjoy warm or store in an airtight container for up to 3 days.