Nut free nana’ muffins made with sunflower seeds, maple syrup and a green plantain. Dairy free, nut free and paleo.
I just got back from taking my dufus dog Jack for a walk. But I don’t even think I can call it a walk the way he does it. He gets so excited about sniffing all of the bushes and seeing everything there is to see, that he drags himself across the ground. He literally crouches low to the ground and claws to get further as fast as possible. I don’t know if he doesn’t understand that he is on a leash or if he just doesn’t care. He’s a little bit of a dummy, and a lot-a-bit stubborn, so it could be either one. Don’t ask me how that’s even enjoyable, but he sure does love his walks.
I love that happy, excited, best-at-cuddling dog, even times when I really don’t want him sitting on top of me. Or climbing on top of my shoulders when I hold him.
I could talk all day about my lovable idiot. AND NEW TOPIC. Okay, you’re welcome.
When I played volleyball, most weekends were spent at all-day tournaments. Outside food wasn’t supposed to be brought it, so everything we ate came from the concession stand inside. Our only rule for snacks/lunch was that we weren’t allowed to have any candy or soda. We had to try to eat somewhat ‘healthy’. Naturally we all opted for the giant soft pretzels or muffins. Most people bought double chocolate chip muffins, but I was always most excited to eat a banana-nut muffin. These things were the best. Huge, fluffy, and moist with a perfect balance of sweet and nutty. I absolutely loved them.
Thinking of giant banana-nut muffin I used to enjoy at every weekend tournament, I had to recreate them.
I wanted that same sweet and nutty taste, but without any actual nuts in the batter to make them more allergy-friendly. Instead of the nuts, I opted for sunflower seeds. Sunflower seeds can easily be made into flour, and they have a very similar flavor to nuts. Really, the only problem with sunflour is that it reacts with baking soda and turns things green. Appetizing, right? Probably not.
Lucky for you guys, I tested the batter until that green affect didn’t occur anymore. By adding cream of tartar with the baking soda, these muffins keep their natural, appealing color.
Along with sunflour, the recipe calls for one plantain. I love baking with plantains, and here they are used to achieve that perfect muffin-texture. Since green plantains are very neutral, the flavor isn’t affected.
Picky eaters won’t even know that these muffins are pack with both fruit and a vegetable. Are plantains technically fruits? I’m going to keep calling them a vegetable. If you don’t want it to be known that the muffins are made with sunflower seeds, simply omit the sunflower seed topping and replace it with bananas or coconut sugar instead. And of course stir in chocolate chips if you can!
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Okay, now go bake some banana ‘nut’ muffins!
- 2 Cups Sunflour* (or sub almond flour)
- 1 Teaspoon cream of tartar
- 1 Teaspoon cinnamon
- ½ Teaspoon baking soda
- ¼ Teaspoon sea salt
- 1 Green plantain
- 3 Medium-sized ripe bananas
- 2 Eggs (whites separated)
- ¼ Cup coconut milk
- ¼ Cup coconut oil (melted)
- 2 Tablespoons maple syrup
- 1 Teaspoon pure vanilla extract
- 1 Teaspoon apple cider vinegar
- ½ Cup chocolate chips (Optional)
- sunflower seeds- ¼ Cup Sunflower seeds mixed with 1 tablespoon maple syrup
- banana slices- ½-1 banana thinly sliced
- coconut sugar- 1-2 tablespoons coconut sugar
- Preheat oven to 350 degrees.
- In a medium bowl, combine the dry ingredients and stir.
- Peel the plantain and place it in a high-speed blender with 1 banana. Blend until completely smooth (you don't want any hunks of plantain in the muffins!). Set aside.
- In the bowl of a stand mixer with a whisk attachment, whisk the eggs whites over medium-high speed until soft peaks form. This step adds a lightness to the batter and helps it rise. Transfer the whipped whites to a separate bowl.
- In the (now empty) mixing bowl, combine the remaining wet ingredients, excluding the chocolate chips. With the paddle attachment, mix until well incorporated. Slowly pour the dry ingredients into the wet with the mixer on low speed, Mix until the batter in well combined.
- Carefully fold in the egg whites until no longer visible. For chocolate chip muffins, fold in the chocolate chips as well.
- Scoop the batter into lined muffin tins. Sprinkle with your topping of choice (optional).
- Bake for about 35 minutes, until an inserted toothpick comes out clean.