Banana and Berry Muffins

It’s been a while. My son is nearly 11 months old and I’ve hardly posted anything since I found out I was pregnant. Some quite horrible morning sickness (or more accurately, all day sickness) at the start of my pregnancy meant cooking and eating didn’t really happen much for a while. And having a small baby to look after has been hard work, although I’ve loved every minute of it. Things are finally easing off a bit, my little boy has just started at nursery two days a week and loves it, so that’s given me a bit of time to get back to doing the other thing I love – cooking. Other than CrossFit, but I never actually stopped doing that so it doesn’t count.

Anyway, enough boring crap about my life, that’s not why you’re reading this.

These muffins are seriously easy to bake and are only sweetened with ripe bananas. They’re not strictly paleo. I’ve used gluten free baking powder, which as much as I might like it to be, is definitely not paleo. But I found it gives them a nice fluffiness that you don’t otherwise get. By all means try them without, they’ll probably taste fine but the texture won’t be the same.

What you need (makes 8 muffins):
30g coconut flour
1 tsp baking powder (gluten free)
2 ripe bananas
50g butter or coconut oil, melted (I used unsalted butter)
3 eggs
1 tsp vanilla extract
a generous handful of berries (I used raspberries, but blueberries, strawberries, etc would work just as well)

How to make them:
Preheat your oven to 180C.
Place 8 muffin cases in a muffin tray.
Sift together the coconut flour and baking powder and set aside.
Add the bananas, eggs, butter or coconut oil and vanilla extract to your food processor and whizz together. The butter or coconut oil should be melted but not too hot as you don’t want to cook the eggs.
Add the coconut flour and baking powder mix to the food processor. Whizz it again to get a cake batter.
Stir in the berries (if you use strawberries cut them into small pieces. Blueberries and raspberries can be added whole).
Divide the mixture between the muffin cases.
Bake for about 20 minutes. The muffins will be springy to touch when cooked and a knife inserted into them will come out clean.
Eat on their own or serve with cream, natural yoghurt or coconut milk.

By the way, the last several months have not improved my photography stills. I still take really rubbish photos. Sorry.

Banana and Berry Muffins

Banana and Berry Muffins

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