Not only is this recipe gluten free but it is also practically sugar free (apart from a few spoons of honey). The bananas create a moist and sweet texture making these a delicious way to satisfy sweet-tooth cravings!
Makes 24 banana cupcakes.
-200g ground almonds
-1 tsp vanilla essence
-2 tbsp honey
-2 tsp cinnamon
-2 tsp ground ginger
-handful of hazelnuts
-handful of almonds
-2 tsp butter
-1tsp coconut oil
-1/2 tsp bicarbonate of soda
Preheat the over to 180°.
Mash the bananas in a bowl. I used a fork and left mine slightly lumpy to thicken the texture. Add in the egg and beat with the bananas.
Melt the butter and coconut oil and add to the mixture with the vanilla essence and bicarbonate of soda. Now add the cinnamon and ginger, ensuring that all the ingredients are blended evenly.
Slowly stir in the ground almonds. Then add the oats and honey. You may want to add more honey depending on how sweet you want the cakes to be. Maple syrup and golden syrup might also be used.
Crush the nuts and add them to the mix. Sunflower seeds, walnuts or flaxseed are good alternatives if you prefer!
Spoon the mixture into cupcake cases. The cakes shouldn’t rise too much so make sure you fill the moulds! Cook for just under an hour then cool on a rack.
This guilt free snack tastes extra delicious when served with a spoon of peanut butter on the side!
Or even with some jam too…