Dairy free buttermilk, olive oil, sea salt banana muffins (gluten free, FODMAP friendly)

Much like anything banana related, the demand for good banana muffins never really dies down. It has been a while since I’ve attempted the humble banana muffin, but after a number of requests for a gluten free varietal, I figured now is as good a time as ever. And on the topic of humble, I naturally decided to name them something really wanky, such as buttermilk, olive oil and sea salt banana muffins. Why the hell not, I say. It’s like the equivalent of fake tan for a banana muffin.

I’ve been tinkering with the idea of roasting not-fully-ripened bananas. Whether or not my logic is correct (if you know more than I do, please let me know) I figured that by roasting a just ripe banana, I could coax out the delicious banana flavour, all the while keeping the excess fructose content down. On the topic of FODMAPS, I’ve included brown sugar, soy milk, and a combination of the low FODMAP gluten free flours in this recipe.

FOR THE BANANA MUFFINS:

  • 350g bananas (about 2 1/2 large ones) ripe or unripe (unripe for a low FODMAP option) plus extra to garnish, if desired (I used the 2nd half of the third banana)
  • 3/4 cup soy milk
  • 1/2 tablespoon white vinegar
  • 1/2 cup (80g) brown sugar
  • 1 cup (120g) white rice flour
  • 1/4 cup (25g) almond meal
  • 1/4 cup (30g) tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 2 700g eggs
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla bean paste

METHOD:

  1. Preheat the oven to 180 degrees Celsius.
  2. Line a baking tray, and lay your bananas on it with a light spray of oil. Once the oven is ready, cook the bananas for 20-30 minutes. If they’re super ripe, they’ll probably only need 20, but the firmer ones will need longer.
  3. While the bananas are cooking, mix together the soy milk and vinegar, and set aside to form buttermilk. It should be clumpy and separated by the time you stir it into the mixture – aside from contributing to the fancy name it will also give the muffins lift.
  4. In a large bowl, mix together the dry ingredients and set aside.
  5. Once the bananas are cooked – they smell like heaven and they’re super squishy, transfer them to a bowl and mash them roughly. Allow them to cool slightly so your batter doesn’t become scrambled eggs.
  6. Once the bananas have cooled, add the wet ingredients (buttermilk, eggs, mashed banana, olive oil and vanilla bean paste) to the dry, and mix thoroughly to combine. After a couple of minutes, the batter should be spoonable but also kind of fluffy looking.
  7. Grease 10-12 muffin holes (depending on their size) with a good spray of olive oil, and use a spoon or ladle to fill them with batter. Top them with the extra banana slices, and a sprinkle of brown sugar and/or cinnamon, if you fancy. Allow them to cook for 20-25 or so minutes – I like to finish mine with a quick blast under the grill for some colour on top.

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