Everybody loves treats or sweet things. Banana Muffins are heavenly little sweet things that you can treat yourself to. They are gluten-free, grain free and taste great with coffee. I topped mine with peanut butter but feel free to mix it up. When purchasing peanut butter; read the label to ensure that there is no added sugar or preservatives. If there is leave it on the shelf and keep searching. I used a muffin tray which made 6 muffins but you can use a bun tray and cases as an alternative.
What you will need to make these sweet things
½ cup Coconut Flour
½ cup Ground Almond
1 tablespoon Arrowroot Powder (gives the buns a light texture, used in gluten-free cooking/baking)
Pinch Pink Rock Salt
¼ tsp. Baking Soda
1 tbsp. Vanilla Powder or Essence
1 tbsp. Mesquite Powder (can be omitted)
1 tsp. Cinnamon Powder
5 Free Range Eggs
2 tbsp. Coconut Oil, melted
2 Banana’s
2 tablespoons Cacao Nibs
1 tbsp. Chia Seeds
½ cup Rice Malt Syrup or Raw Honey or you can use 5 Medjool Dates as an alternative
Method
- Preheat oven 180. Allow 20-25 minutes in the oven.
- In a mixing bowl add dry ingredients flour blend (coconut & almond meal), arrowroot powder, salt, vanilla powder, baking soda, mesquite powder, cinnamon, cacao nibs and chia seeds. In a food processor add eggs, coconut oil, bananas and rice syrup (or sweetener of choice), blitz until combined. Fold the wet mixture into the dry mixture, combine well.
- Fill muffin tray or buns cases half way. Pop in the oven – insert a toothpick in the middle of the bun; if the toothpick comes out clean the muffins are ready.
- Once baked, allow to cool. Smother in peanut butter and devour!
Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch
Real Food Rocks & Cookin’ Rolls x
