Izella Muffin Recipe

Gluten-Free Butternut Banana Bread Muffins

We asked Izelle to contribute a recipe for our celebration of Bread & Salt theme this month and in true inimitable Izelle style, she’s come up with a scrumptiously unique twist to an old idea: Banana Bread gets a complete make-over with these 12 divinely delicious muffins: made with butternut, banana, sweetened with honey and dates and as an added bonus, gluten-free!

Get baking! (We did, immediately!)

Chef Izelle Hoffman – Lifestyle chef

Butternut Banana Bread Muffins 

Makes 12 Muffins

Use 2 x Non-stick or silicone muffin pans as well as non-stick spray

Ingredients:

  • 6 whole eggs and 6 egg whites
  • 500g diced butternut (steamed soft in microwave then mash)
  • 3 medium bananas (need to be perfectly ripe in order to mash easily, the riper the more flavour)
  • 6 heaped table spoons of almond flour
  • 2 teaspoons vanilla essence
  • 1 teaspoon caramel essence
  • 1 teaspoon vanilla powder
  • 1 table spoon olive oil
  • 1 heaped table spoon of honey melted in a teaspoon of hot water or in the microwave
  • 1g Oryx Desert Salt
  • 12 fresh dates

Methods:

  • Pre-heat the oven to 190° C
  • Steam butternut by cutting the 1 corner of the packet and placing it in the microwave for 10-12min. The butternut must be completely soft and easy to mash
  • Mash 3 bananas and the steamed butternut together.
  • Add the ground almond, salt, essences, olive oil and vanilla powder together then mix well.
  • Melt the honey and add to the mixture
  • Whisk the eggs in a separate mixing bowl till light and fluffy, add to themixture, and mix till smooth
  • Spoon the mixture into a greased muffin pan and top with sliced banana, date, honey and vanilla powder
  • Bake for 20 – 25min at 190C
  • Set aside to cool on a cooling rack.

 

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Chef Izelle Hoffman – Lifestyle chef

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