We tried this recipe with lots of different flours (as shown in the first overhead photo) – as a rule, the chunkier flours worked best. The finer flours tended to create a slightly more ‘rubbery’ texture once cooked.
Porridge oats are our go-to option and are suggested in this recipe. The alternative could be ground nuts (for a flourless muffin) which was our second favourite texture! (Others flours tried were buckwheat, spelt, tigernut and protein powder)
We made these as mini muffins – but you could also bake in a loaf pan and slice into squares.
Banana snack muffins – 6 mini muffins
- 2 ripe bananas – well mashed
- 2 tbs syrup of choice
- 1/3 cup nut butter of choice*
- ½ cup porridge oats (see note above)
*We used crunchy peanut butter, you could use any nut butter, something like cashew will give the mildest result whereas peanut is a stronger flavour.
Mash the banana very well and then add the other ingredients to it.
Spoon into mini muffin or cupcake cases (silicone are recommended for easy removal)
Bake loosely covered for approx 20 mins until a skewer comes out clean.