During the week I was having two lovely girls round for dinner and decided to make something from my Hemsley & Hemsley cookbook that I hadn’t made before. Their banana bread recipe jumped out to me and I thought it would be great for a healthy dessert but also I would be able to use it up for breakfasts too. I then had the ingenious idea to make the recipe into muffins instead and that way it would be easier to freeze any left over one at a time.
This recipe it great because it doesn’t use any flour or refined sugar, instead using ground almonds as the base and pure maple syrup to sweeten. It was also incredibly quick and easy!
Pum’s Hemsley & Hemsley’s Banana Bread Muffins
- 3 medium ripe bananas
- 3 eggs
- 3 tbsp. pure maple syrup
- 30g butter
- 2 tsp. cinnamon
- 1/2 tsp. baking powder
- 1 tbsp. lemon juice
- 220g ground almonds
- 25g linseed
- various nuts for topping (I used a few almonds, pumpkin seeds, sunflower seeds and a sprinkle of linseed)
- Melted the butter and mashed in the bananas to a pulp. Added the maple syrup, cinnamon, eggs, baking powder and lemon juice and mixed with a whisk.
- Added the ground almonds and linseed and mixed well.
- Poured the batter into a muffin tin lined with cases and topped with a topping of choice each then baked in the oven for 20 mins. Tested the centre of the muffins were dry with a skewer inserted into the centre before removing from the oven.
I would suggest to let cool slightly before eating but if you want to eat one from the case straight out of the oven like I did then go for it…
For dessert I served these up with various additions/spreads just to add an extra bit of sweetness!