Banana, Pear, and Walnut Muffins
Finding the time to prepare healthy foods and snacks can be hard and in turn stressful. These healthy and tasty muffins can be prepared in advance and are then to hand when in need of a convenient, healthy early morning breakfast or on the go snack.
Ingredients
- 150g of gluten free flour
- 50g of sorghum flour
- 75g of almond flour
- 2g of xanthan gum
- Pinch of salt
- 80g of light brown sugar
- 2 large free-range eggs (if your eggs are smaller use 4)
- ½ tsp of vanilla extract
- 1 tsp of cinnamon
- 50g of chopped walnuts
- 1 tsp of gluten free baking powder
- 100g of light olive oil
- 100ml of low-fat milk
- 1 large pear peeled and chopped.
- 2 mashed ripe bananas
Method
1. Preheat oven to 170°
2. Line a muffin tray with 12 muffin papers
3. Sieve together the flours, sugar with the baking powder and salt in a bowl.
4. In a jug break up the eggs using a fork, add the oil, milk and vanilla
5. When this is all combined, add the banana with a spatula.
6. Fold in the diced pear and walnuts.
7. Fill each muffin paper 2/3 full and bake for 20/25 minutes.
8. Allow to cool in tray for 10 minutes then take out onto a wire rack.
Nutrition
Calories 273kcal
Fat 16g
Saturates 2.1g
Carbohydrates 27g
Sugars 13g
Fibre 1.9g
Protein 4.7g
Salt 0.19g
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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