Behold, the healthiest, tastiest muffins you will EVER try...for now anyway.
Believe it or not, baking doesn't always have to come with a side of guilt. There are an array of alternative ingredients available on the market that are free from gluten, dairy and sugar - so don't worry, you don't have to give up your favourite treats!
This was my first time using coconut flour, and I have to say I AM LOVING IT. I usually bake with almond meal or buckwheat flour, but both of these are quite dense so I was in search for something lighter. The only thing you'll notice is that it is quite dry, so you have to use slightly more coconut oil/organic butter to retain moisture. What's great about coconut flour is that it can be used for both sweet AND savoury recipes, so you won't be restricted.
This recipe was inspired by a pear and cranberry muffin I had tried at an organic cafe in Bondi a few weeks back, and I've been dying to try and re-create it ever since! For this recipe, I used banana and cinnamon to add a little more sweetness - but don't feel restricted by this, experiment with whatever fillings you like.
BANANA & CINNAMON MINI MUFFINS
(Makes about 12 muffins)
100g Coconut flour
100g Coconut oil (and a little more for greasing muffin tray)
2 ripe bananas, mashed
2 tbsp agave syrup/raw honey
2 tbsp dessicated coconut
1 tsp cinnamon
1. Preheat the oven to 180 degrees
2. Crack eggs into a bowl and whisk with a fork for about 1 minute
3. Melt the coconut oil in a pan over a low heat until melted, then pour into the bowl with the eggs and mix
4. Add the flour bit by bit, mixing well
5. Add in the rest of the ingredients
6. Pour into a greased muffin tray (you can also use muffin paper cups)
Bake in the oven for 30 minutes and then set aside to cool.
If you'd like to make these muffins bigger, just double the recipe!