I am loving using mashed bananas in my recipes. This is a way to create moisture without oil and to add a delicious taste. What's funny, I hated plain bananas as a kid and still do. I think it's the mushy, stringy texture because I certainly love banana flavor. OK, so maybe I just love the fake artificial flavor in Banana Laughy Taffy and Runts!
As soon as I had success with the Sweet Potato Biscuit Bites, I wanted to try a similar recipe with bananas. Once we are all back in the mood for pumpkin, there will be pumpkin muffin bites as well. I couldn't decide what to call these. They were more like a biscuit fresh and hot out of the oven, but once you store them(if you can hold back eating them all!) they become moist and more like a muffin. They remind me of those muffin top flat breads with walnuts that we had as kids. I can't think of the name, you'd toast them and spread butter on them, so good! I say that, but I bet if I were to try one of those now it would be so sweet and gross!! These are definitely sweet and the best part is, they are grain free and gluten free!
Recipe: Banana Nut Muffin Bites
- Combine flour, arrowroot, baking soda and salt and set aside
- In a small bowl, whisk the egg and yolk, add vanilla, mashed banana and honey. Mix well
- Pour egg mixture in to flour mixture and combine
- Fold in walnuts
- With a cookie scoop or tablespoon, place batter on a greased or parchment lined cookie sheet
- Lightly brush the top of each muffin with a bit of oil
- Bake at 350 for 20-25 minutes or until slightly brown on top
I used Nature's Hollow Xylitol Honey, regular honey may be a bit sweeter so start with 1/4 cup or less.
You could substitute the walnuts for almonds or any other nut.
These are fantastic right out of the oven and just as fantastic the next day when they are even more moist. Throw them under the broiler to reheat and top with a little butter, yum!!!