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
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)
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.