At 1am on the morning of the Barnes Food Fair I looked at all piles of brownies, energy balls, Quiche, cinnamon bites and roasted nuts and suddenly panicked that I didn’t have enough (delusion had clearly set in). In the corner of my eye I saw a big bunch of ripe bananas and a tub of chia seeds and set to making up a big batch of chia and banana muffins.
Lots of you contact me regularly to ask for egg substitutes in my recipes. As brilliant and delicious as eggs are, a lot of people do suffer from egg allergies and it’s one to look out for in kids especially, the main symptoms being:
- Skin inflammation or hives — the most common egg allergy reaction.
- Nasal congestion, runny nose and sneezing (allergic rhinitis)
- Digestive symptoms, such as cramps, nausea and vomiting.
- Asthma signs and symptoms such as coughing, wheezing, chest tightness or shortness of breath.
Three of the best egg substitutes out there are banana, chia (one egg = one tbsp chia +2 tbsp water) and nut butter. So, I thought why not put all three together and see what happened. Now, I can’t STAND bananas so the result is via the mouthes of everyone who tried these at Barnes food Fair, from children to adults, they were one of the most popular things I sold. People were so disappointed when I said I’d sold out but I promised I would be sharing the recipe for everyone to try at home.
These are full of goodness, natural energy and delicious flavour. There’s protein in abundance, potassium, good fats and oodles of freshness. The bananas are naturally sweet so I only added 2 tablespoons of maple syrup. If you are wondering where to get the baking powder, pure maple syrup, almond butter, chia seeds and tapioca flour then I recommend you look no further than my friends at Perfectly Paleo, link here. You can buy all the slightly harder to find Paleo ingredients on their easy online shop (I am not getting paid for this plug, I just l.o.v.e their brand!)
Since making these at BFF I have made them twice more and thankfully the recipe remains a resounding success so I hope that you all enjoy it too. Make sure to tag me in any photos on social media or add your comments below! One of the most frustrating things for me is that it would be the perfect “raw” mixture to lick the bowl clean…..maybe one day I’ll learn to love bananas!
- Pre-heat oven to 180 ° c
- In to a large mixing bowl place your bananas and mash until smooth and gloopy
- Add in your almond butter and mix thoroughly
- Now fold in the tapioca flour, ground almonds and baking powder and combine
- Add in the maple syrup and mix in
- Add in the chia seeds, mix in and allow to stand for 3-4 minutes
- In to a non stick muffin / cup cake pan place about 1.5tbsp mixture in to each and then place in to the oven for 25 minutes until they have risen and the tops are firm
- They might still feel a little soft, but don't worry- as they cool they will firm up a lot
- Allow to fully cool before taking out of the muffin pan and enjoy!
I have not been endorsed for any brands mentioned in this blog post.