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I like nothing more than to create whole grain, fruit sweetened baked goods that inspire me to turn my nose up at the flimsy, fiberless, overly sweetened, pure starch injections that typically masquerade as muffins and pastries.

My experiments don’t always turn out all that great, but this one is worth writing down!

The following recipe is gluten free and 100% fruit sweetened. It does contain nuts (a warning for those with allergies), and some dairy because I like to bake with butter.

I don’t have a fancy name for these. I’ll just call them:

Whole Grain Banana Mini Muffins

1 1/2 cups brown rice flour
1/2 cup almond meal
1 tsp salt (Ack, I don’t measure, but I think that’s probably about right.)
1 tsp baking powder (Again, I don’t measure, but safe to say I threw in around this much.)
2 mashed ripe bananas
2 eggs
4 tbsp melted butter (salted)

DIRECTIONS: Preheat oven to 375 degrees. Mix the wet (bananas, eggs, butter) and dry (everything else) ingredients separately and then combine into one bowl. Spoon mixture into mini muffin pan and bake for 20 minutes. Eat!

Some Tips

I spray the muffin pan with olive oil before spooning in the mixture. If I chose to use muffin cups, I spray those too, that way I don’t lose any muffin on the wrapper. Almond meal ain’t cheap. Don’t want to waste any.

If you have a nut allergy, try replacing the almond meal with another half cup of brown rice flour. I like the almond meal because the added oil from the nuts helps the muffins stay moist. If you replace the almond meal with flour, you will lose some of that oil, so, if it were me, I’d add an extra tablespoon or so of butter. (I don’t do “low fat” if you happened to notice. And besides, these are meant to be a treat.)

If you want the recipe to be dairy free, I think it would work fine with oil. Although, I used salted butter, so if you switch out the butter, you might lose a little flavor. Another option would be to make your own ghee. In fact, that might be quite yummy.

Last but not least: Enjoy!

Follow Up

I store all my whole grain baked goods in the refrigerator to keep them fresh longer. Fair warning, I didn’t find these muffins as appetizing fresh out of the fridge. They needed warmed back up. And, though I’m not proud to admit, I smeared a teeny bit of butter on them once they were hot.

In hindsight I *might* add a forth to a half a cup of applesauce to the recipe to retain a little bit more moisture. You could also alter the brown rice flour/almond meal (in favor of the almond meal). But I, personally, try not to eat too many nuts so I don’t go beyond my “allergy” threshold. (Don’t know if there really is a such thing, but I notice I can only eat *some* nuts. If I eat a lot they start to bother me.)