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Friday, March 28, 2014

Paleo (Dairy, Gluten and Sugar Free) Banana and Nut Butter Muffins

 


I don't have to go back to my recipe index to know that I have hardly ever blog treats or sweet baked indulgence recipes - it's because I don't have a sweet tooth and if I had a craving, then my indulgence would be fresh berries and nuts or a smoothie with nut butter and almond or coconut milk infusions, or a berry and green tea!  8 months being processed carbohydrates, gluten, dairy, and sugar free makes it  now easier for me in adding back treats - I am yet unsure if I will enjoy this! 

To kick off new indulgences should the need to feed my cravings arise, I made these nut butter muffins whose recipe I came across on a Paleo blog. I used Almond nut butter as it has a neutral taste and would imagine any nut butter will work.   Not being much of a baker, I found this recipe easy to follow, quick to make and delicious to eat - a definite re-make of a batch will follow.


Ingredients

4 bananas, mashed with a fork (the more ripe the banana, the better)
4 eggs, well whisked
1/2 cup almond nut butter
2 tblsp coconut oil, melted
1 tsp vanilla extract
1/2 cup coconut flour
2 tsp cinnamon powder
1/2 tsp nutmeg powder
1 tsp bicarbonate of soda
1/4 tsp Himalayan salt

Here's How
  • Preheat oven to 180 degrees celcius.  Line a muffin tin with paper-lined cups or use silicon muffin bake-ware.
  • In a large bowl, add bananas, eggs, almond nut butter, coconut oil, and vanilla extract. Using a hand blender, blend to combine.
  • Add in the coconut flour, cinnamon, nutmeg, bicarbonate of soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula.
  • Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
  • Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a re-sealable bag.
 
 
 
Makes 12 Muffins

     

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