Winning banana bread muffins to enjoy over afternoon tea with friends. Delicious even for those not converted to a gluten, dairy and refined sugar free lifestyle. Delicious served warm with some butter, ghee or melted coconut oil. Plus super easy to make!
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 8 - 10 muffins
2 cups almond meal
1/2 cup shredded coconut
1/4 cup psyllium husk
1/4 cup ground flax / linseeds
1/2 cup flaked almonds (plus extra for garnish)
1 1/2 teaspoons gluten free baking powder
2 ripe bananas
2 - 3 tablespoons of honey (depending on the sweetness desired)
1/4 cup coconut milk
3 eggs (organic preferred)
2 teaspoons melted coconut oil (warm, not hot)
1 cup of frozen raspberries (plus extra for garnish)
Heat the oven to 160C and grease the muffin tins with coconut oil and line with baking paper (use individual squares just larger than the muffin tin itself).
Add all wet ingredients (except the raspberries) to a blender and mix until smooth (if prefer to do by hand, mash the bananas before mixing with the other ingredients).
Combine all the dry ingredient in a bowl.
Mix the wet ingredient into the dry ingredients and stir until mixed through.
Add the raspberries and stir lightly.
Add the mixture evenly to the muffin tins and sprinkle with the extra raspberries and almond flakes.
Place the muffins in the oven and bake for 25 minutes, or until cooked through and a knife comes out cleanly.
Remove from the over and allow to cool.
Note: if you would prefer, this can be made in a single loaf tin. Increase cooking time to 45-50 minutes. Once cooled throughly, it can be sliced into 10 - 12 slices.