A quick and easy baking recipe fitting the Gluten-Free niche. These muffins are incredibly fluffy, naturally sweetened, and made entirely without refined sugar, butter, or wheat flour.
Peel the bananas, place them in a large mixing bowl, and mash them well with a fork. The riper the bananas, the sweeter and more moist your cake will be.
Crack the eggs into the mashed bananas, add the milk, honey, and a splash of vanilla extract. Whisk until smooth.
Add the oat flour, 1 tsp baking powder, and 1 tsp cinnamon powder to the wet mixture. Fold gently just until combined (overmixing makes the cake dense). Stir in some crushed walnuts.
Pour the batter into a parchment-lined loaf pan or muffin tin. Decorate the top with thin banana slices and almonds. Bake at 175°C (350°F) for 20-25 minutes.
Q: How long do these stay fresh?
A: Because they are very moist, keep them at room temperature for up to 2 days, or store in the fridge for 5 days. Reheat for 30 seconds in the microwave before eating.
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