Banana Elderberry Muffins (Gluten-Free)

Not overly sweet, these low glycemic, gluten-free muffins are perfect for breakfast, or whenever you have a hankering for a lightly-sweetened treat. Dried elderberries, the star of these muffins, are often touted as a superfood thanks to their exceptionally high antioxidant content, but these health-licious also contain a number of other nutrient-dense ingredients such as ground unblanched almonds and omega-3 rich walnuts.

What's more, these muffins only contain low glycemic, natural sweeteners: mashed overripe bananas, Manuka honey and cinnamon. It is important that you use overripe, spotty bananas as they are much sweeter and more flavorful than their unripe and ripe counterparts. In addition to adding sweetness, the overripe bananas – together with the eggs used in this recipe – also help bind the batter. Overripe bananas are also easier to digest than unripe bananas – yet another reason to go for overripe, spotty bananas!

Not only have these Banana Elderberry Muffins been sweetened with all-natural ingredients, they are also free from chemical leavening agents such as baking powder. Yet, they somehow manage to be moist and fluffy! The secret lies in separating the eggs and turning the egg whites into an airy foam, before gently folding the whipped egg whites into the batter.

Tip: Before whipping the egg whites, make sure the bowl is completely clean and dry – even a drop of liquid or egg yolk can interfere with the process of creating air bubbles in the egg whites.