Gluten Free Miso Caramel Banana Muffins

Makes 8 muffins

Gluten Free : Dairy Free : Refined sugar free : Vegetarian 

3 large (700g) bananas

1 teaspoon cinnamon

2 teaspoons ground ginger

1 1/2 cups almond meal

1 teaspoon baking powder

½ teaspoon baking soda

4 free range eggs

3 tablespoons coconut oil

¼ cup maple syrup

¼ cup of almonds, roughly chopped

Miso Caramel:

150g medjool dates, pitted

¼ cup + 1 tbsp almond milk

3 teaspoon white miso paste

½ teaspoon vanilla extract

1 tablespoon maple syrup

Pinch of cinnamon

For the Miso Caramel:

Soak the dates for 10 minutes in boiling water, drain, then add all ingredients for the miso caramel into a food processor with 1/3 cup water and blend until smooth.

For the muffins:

Preheat oven to 180C and grease or line 8x 1/2 cup muffin tray cases. In a large bowl, mash bananas, add cinnamon, ginger, almond meal, baking powder and baking soda and mix. Whisk together eggs, maple syrup and coconut oil in a separate bowl then gently fold through the dry ingredients. Fill the muffin cases halfway with the muffin mixture, add 1 tsp of the miso caramel and then repeat with the muffin mixture and caramel. Top with chopped almonds and a pinch of cinnamon. Bake for 35-40 minutes. Cool for 10 minutes in tin then transfer to wire rack to cool and eat. Remaining miso caramel can be stored in airtight container in fridge up to 4 weeks and be enjoyed as a toast topper with banana and cinnamon if desired.