BANANA, MISO & WALNUT MUFFINS

I absolutely love miso with it’s umami and salty flavour and despite what you might be thinking it actually goes really well in sweet dishes (one day I’ll have to share my miso caramel sauce recipe with you!). So these muffins are a really moreish little snack you can whip up next time you have some brown bananas!

Makes 12

Ingredients

1/2 cup brown rice flour

½ cup buckwheat flour

1 cup almond meal

2 teaspoons baking powder

3 eggs

¼ cup macadamia oil or light Extra Virgin Olive Oil

2 mashed bananas

1/3 cup maple syrup

¼ cup shiro miso paste (if you’re new to miso or the brand you use is quite strong stick to 2 tablespoons)

½ cup walnuts, roughly chopped

1 tablespoon sesame seeds (optional to sprinkle on top)

Directions

Preheat the oven to 180⁰C and line a muffin tray with cases or oil. Combine the flours, almond meal, and baking powder in a bowl. In a separate bowl combine the eggs, oil, bananas, maple syrup and miso paste and whisk well. Add the wet ingredients to the dry ingredients and then add the walnuts and stir through. Spoon mixture evenly between muffin holes, top with sesame seeds if using and bake for 20-25 minutes or until just browned on top.  Cool on a rack and keep in the fridge for 5 days or freeze.