Yoga Teacher Laura’s Spicy Banana & Raspberry Muffins (Gluten Free + Vegan Option)

Laura’s Spicy Banana & Raspberry Muffins (Gluten Free + Vegan Option)
Laura’s Spicy Banana & Raspberry Muffins (Gluten Free + Vegan Option)

I love baking & I love all things full of gluten – but gluten doesn’t love me, it makes me bloated and tired so where possible I try to avoid it. I’m a good baker (and yes I’m blowing my own trumpet but it’s true I make good cake!) however when it comes to what my Husband calls ‘weird baking’ I have had so many disasters and this makes me sad as the ingredients are expensive and I hate waste. So today, no more following recipes it was time to create my own! And guess what – it worked. These muffins are moist, full of flavour, with a light texture and even better they are made in one bowl and you can mix up a batch in just 30 mins. I was experimenting with these muffins as a delicious treat for guests at my next Yoga Weekend Retreat where we’re Glamping in Surrey.

 

Serves: 8 | Baking Time: 20 mins | Prep Time: 10 mins


Ingredients

2 Medium Eggs (For Vegan substitute for 2 Flax Eggs)

2 Ripe (or over ripe) bananas

3 Tbsp of Honey or Maple Syrup

5 Tbsp Milk (For Vegan substitute with unsweetened Almond Milk)

1 Tbsp Coconut Oil (Can substitute for a vegetable oil)

1 Tsp Vanilla Extract

1 Tsp Baking Powder

1 Cup Ground Almonds

1/2 cup + 2 Tbsp of Coconut Flour (You can experiment with other gluten free flours)

1 Tsp Ground Ginger, and/or Cinnamon, and/or Nutmeg

100g raspberries or blueberries (Optional)

8 Pecans (Optional: Can substitute for Almonds or Walnuts)

 

Method

1) Preheat oven to 190 C then turn down to 170 C when you put the muffins in. (These temperatures are based on a fan assisted oven). Line a muffin or cup cake tin with 8-10 paper liners.

2) In a large bowl mash up your sliced bananas, then add the eggs and stir with a folk to combine. Add the honey, baking powder, vanilla extract, milk and coconut oil and stir.

3) Add grounds almonds, coconut flour, and spices and stir once more until well combined. I like to swap to a wooden spoon for this. The mixture will be quite stiff and thick not like a normal cake batter.

5) Gently stir in the raspberries or blueberries (careful not to break them up too much). Spoon the mixture into the paper cases and top with 1 pecan/muffin (either whole or broken up).

6) Remembering to turn the oven down to 170 C. Bake for 20 – 25 minutes or until a tooth pick or knife inserted into the centre comes out clean and they become somewhat firm to the touch with a little give. You don’t want to overcook them as they will dry out. The juices from the raspberries will keep them gooey in parts.

7) Remove and let rest in pan for 5 minutes. Then cool all the way on a cooling rack. They will keep in an airtight container for a few days or freeze for longer storage.

 


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Why I Go on Yoga Retreats?

Every year I make it a priority to get away, ideally on my own and retreat. It can be a long weekend in the UK (usually to the beach in Eastbourne) or if I’m lucky a far far away land! This time last year I spent two weeks on a lake in Thailand, with the closet mobile phone reception a 2 hour boat ride away. The venue’s slogon was ‘somewhere in the middle of nowhere’ and that really summed it up. I spent most of this precious retreat time, being quiet, still, slow and reflective; nourishing my body and mind with great food, lots of yoga and lots and lots of space. Being on a retreat is space to just be, no ‘TO DO LIST’, nothing to accomplish and no expectations. We spend so much of our life living up to labels which get stuck to us through our jobs, our family relationships and other people’s perceptions of us; going on a retreat is a way of removing these labels and spending time with our true self-free to just be. This can be liberating, this can be daunting but it is always precious. I’ve booked my retreat time for this year and am heading off on my own to Tobago over Easter adding some much needed sunshine to my retreat needs.

I feel so truly honoured to have been able to lead two weekend yoga retreats last year; to have been able to hold the space for people to experience the nourishing and healing effects of retreating, even if just for 48 hours. I’m running three weekend retreats this year at the beautiful Brooklands Barn in Arundel, the March retreat is almost fully booked with just a few spots left and I’m already taking bookings for the August retreat (8th – 10th). There is more information here. Join us, I would love to share the amazing experience of retreating with you!


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