BANANA AND RASPBERRY MUFFINS
These muffins are a sure and healthy way to satisfy your sweet cravings. They cater to all my intolerant friends out there, whether you are gluten intolerant, lactose intolerant and simply want to reduce your refined sugar intake. You can pack them in your lunchbox and enjoy them anytime of the day, and they are the perfect compliment to your tea or coffee.
Prep time: 15 minutes Cook time: 45 minutes
Total time: 1 hour
Servings: 12 to 14 muffins
3 to 4 ripe bananas (large) - make sure they are ripe!
5 dates chopped finely after soaking in hot water to soften
½ cup of raspberries frozen or fresh
1 punnet of fresh raspberries
2 cups of almond meal
4 eggs lightly beaten
⅓ cup coconut oil
2 tsp baking powder (gluten free if needed)
⅓ cup chopped walnuts
2 tsp cinnamon ground
Pinch of salt
Preheat oven to 180 degrees celcius.
Line baking paper around each individual muffin hole of the muffin tin.
In the first bowl, combine your wet ingredients, the mashed banana, eggs, dates, some of the water from the dates, coconut oil and ½ cup frozen (or fresh) raspberries.
Mix the dry ingredients into another bowl, almond meal, baking powder, pinch of salt, cinnamon and chopped walnuts.
Mix the dry and wet ingredients so they are combined fully.
Evenly spoon the mixture into each individual lined muffin hole.
After pouring all the mixture, place 2 raspberries into each muffin, and top each with half a walnut at the centre.
Place muffin tray into the oven and bake for approximately 45 minutes.
Use a skewer to check if the muffins are ready. Remove from the oven and let sit for 15 minutes before serving with butter and a cup of tea!