Gluten free double banana, white chocolate and chai muffins

The reality of these muffins has been a bit of a long term event for me, having first thought of the combination a solid month ago now. What I thought would be a relatively easy recipe turned into a solid five recipe tests, Generally speaking, I love to nail it in two shots, so five was getting to the point of desperation/a few sneaky frustrated tears/throwing them into the garden in a rage and forgetting I had ever attempted them. I'm glad I persisted. 


These muffins are a happy medium between kale and croque monsieurs. They do indeed have sugar (thanks white chocolate) and butter (thank me later) but I've also kept the other components pretty chill, using refined sugar free things like maple syrup and naturally dried bananas. You may pass them off to your yoga and wine bar friends alike.



2 large ripe bananas
100g dried bananas (not banana chips)
100g Lindt white chocolate pieces
100g butter
1/4 cup milk
3 tablespoons maple syrup
1 egg
2 tablespoons chai tea mix
6 tablespoons water
1 1/2 cups almond meal
3/4 cup potato flour
2 star anise
1 teaspoon cardamom powder
1 cinnamon stick
1 vanilla bean, scraped
1 teaspoon baking powder
2 teaspoons apple cider vinegar



1. Preheat the oven to 180 degrees Celsius.
2. In a small saucepan, melt the butter on a gentle heat. Once it has melted, add the spices, vanilla bean and the cinnamon stick, and continue to cook gently over a low-medium heat. After five or so minutes, add the chopped dried banana, and cook for about ten minutes, or until it is soft and has absorbed some of the butter. 
3. While this is happen, place the 2 tablespoons of chai in a strainer in a shallow bowl, and cover with the 6 tablespoons of boiling water. Leave for 10 or so minutes.
4. In a large bowl, combine the potato flour and the almond meal. Just for something to do while everything else is doing it's thing.
5. Smash your ripened banana, and add it to the butter mix. If you are using frozen bananas this also works well as it is an opportunity to thaw said bananas. 
6. Add the butter mixture to the flour, along with the milk, maple syrup and egg. Stir thoroughly.
7. Add the baking powder and apple cider vinegar, and mix through the bubbles once they start to subside. Finally, add your chopped white chocolate chips, and stir them gently through.
8. Spray your muffin pans with olive oil spray, and divide the mixture evenly between them. This recipe makes 6 jumbo Texas sized muffins.
9. Top with extra pieces of dried banana and white chocolate, and pop in the oven for around 20 minutes, or until firm and golden. Delish served with a bit of coconut yoghurt and fruit.