These banana muffins are insanely delicious and the perfect treat for Valentine’s Day. My mom and I created this recipe using only almond flour, but I tailored it to fit with the F-Factor diet so I added pulverized GGs. All you have to do is add your GG crackers to a blender (I use a vitamix) and blend until the consistency looks like flour. I make a large batch and store it in a glass container, making it handy for recipes like this. If you don’t have Sukrin high fiber syrup, you can use honey or maple syrup but keep in mind the calories and carbs will increase.
Banana Muffins with Maple-Tahini Glaze
- 1 ripe banana, mashed
- 2 whole eggs, beaten
- 1 egg white, beaten
- 2 tbsp Sukrin high fiber syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 tbsp plain Greek yogurt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup almond flour
- 1/2 cup pulverized GGs
- pinch of sea salt
For The Glaze:
- 1 tbsp tahini
- 1 tbsp Sukrin fiber syrup
- 1 tbsp water
- STEP 1. Preheat oven to 350. Spray a muffin/cupcake tin with coconut spray and set aside.
- STEP 2. In a mixing bowl mash the banana, and add in the eggs, Sukrin fiber syrup, coconut oil and vanilla extract.
- STEP 3. In a separate bowl, mix the yogurt with the baking powder. Let it sit for a minute until it rises and add to the banana mixture. Stir well.
- STEP 4. Add the almond flour, pulverized GGs, cinnamon and sea salt. Mix until well combined.
- STEP 5. Pour the batter into the greased tins and bake for 20 minutes, until golden brown. Set aside to cool and make the glaze.
- STEP 6. In a mixing bowl, combine the tahini, Sukrin fiber syrup, and a tablespoon of water. Whisk until smooth. Spread the glaze over the muffins once they are cooled off. Let stand until glaze is set and enjoy!