Hi everyone! Wishing you a great day!
I know I always mention my love for bananas in many of my recipes and snacks.
Today I will tell you some facts about this yummy and nutrient dense fruit + a yummy recipe!
The scientific name of bananas is Musa from the Musaceae family. Like other fruits, a lot of people avoid it for the "high" amount of sugars it has, but this is naturally occurrent sugar, which it differs from the famous "added sugars".
When bananas are fully yellow and without spots they have a high amount of resistant starch that avoids those undesirable glucose spikes. This means that this type of sugar works more as a fiber. This is why spotty bananas are perfect for banana bread or muffins since they are sweeter.
Bananas are also rich in potassium which is important in the control of sodium in the body. It helps in the excretion of sodium in the urine. Besides that, potassium helps with our cardiovascular health by allowing the heart to beat regularly.
Another important nutrient in bananas is vitamin B6, which participates in the production of neurotransmitters and hemoglobin, it's involved in amino acid and glucose metabolism too.
So many benefits, right? That should be our focus, are we getting more benefits than harm from any food that we are eating, although balance is key too!
After all these interesting facts comes the #YummyRecipe
Ingredients:
3 ripe bananas
1/3 cup maple syrup**
1/2 cup tapioca flour*
3/4 cup almond flour*
2 tablespoons melted (and cooled to room temperature) coconut oil
4 eggs
1 tablespoon ground cinnamon
3/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup chopped walnuts (or the nuts you have at home)
Method:
Preheat the oven to 350F
In a large bowl mash the banana, then incorporate the eggs (beaten), maple syrup, coconut oil and vanilla extract. Mix well.
Then incorporate the dry ingredients (flours, baking powder, baking soda, spices, salt and walnuts).
Mix everything well, avoinding flour lumps.
Pour the mixture over muffin cups in a muffin baking dish. Fill 3/4 of the muffin cup since the muffin will rise.
Bake for 23-25 minutes or until golden brown. Insert a toothpick to see if it comes clean, if it does, it means it's fully cooked.
Serve and enjoy!
Recipe Notes:
*I haven't tested with other flours
**You can substitute with honey or agave nectar.
Products I used for this recipe:
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