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Grilled Banana Muffins

Grilling the bananas adds extra sweetness so less sugar is needed. The coconut and nut butter adds extra nutrition plus protein from the eggs. And they taste great too, it's win win. Perfect for lunch boxes.

Ingredients

DRY MIX:

  • 1 1/4 cups unbleached white flour gluten-free: use 1 cup rice flour + 1/4 cup tapioca flour
  • 1/2 cup desiccated coconut
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 Tbsp brown sugar + extra for sprinkling

WET MIX:

  • 2 bananas
  • 1 Tbsp nut butter/ peanut butter
  • 2 free-range eggs
  • 1/2 cup yogurt OR: 1/2 cup milk of choice plus 1 Tbsp lemon juice
  • 50 g butter melted

Instructions

  • Preheat oven 180C. Line muffin trays with muffin cases.
  • Combine the dry ingredients in a bowl. Make a well.
  • Cut the bananas, skin on, in half lengthways. Sprinkle with a little sugar and grill in a lightly oiled skillet or frying pan until golden. Remove the banana skins and mash together with the nut butter until smooth. Beat in the eggs, yogurt/ milk, and melted butter.
  • Pour the wet ingredients over the dry and use a spatula to fold together until JUST combined. A little flour in the mix is what you want here for light and fluffy muffins. Spoon the mixture into the muffin cases and sprinkle with a little extra sugar. Bake for 15 minutes. Leave in the tin for 5 minutes to complete cooking and then cool on a cake rack. Serve warm.

Notes

To make dairy-free: use dairy-free milk of choice (oat, almond, rice) and lemon juice in place of yogurt. Substitute melted coconut oil for butter.