In this snowy weather, the only thing to do is sit on the sofa in cosy pyjamas, with a warm cup of tea and soak in the comfort. I always bake when it’s cold outside and my little banana muffin gems won’t leave you feeling heavy or over indulged. These amazing muffins are so easy to make, satisfy that sweet craving but don’t contain any nasties! I’ve tried to retain as much fibre as possible by using wholegrains, whilst keeping the sugar content low through taking advantage of the natural sweetness of bananas and cinnamon, and obviously using the wonder that is coconut oil! They also freeze well once baked so they’re great to keep in the freezer for a quick go-to snack.
- 6 small or 4 large very ripe bananas – the riper the better!
- 50g melted coconut oil
- 2 large free range eggs (organic if you can!)
- 50g honey
- 1 tablespoon coconut sugar – this is optional if you prefer a sweeter muffin
- 100g wholemeal flour (use wheat or spelt if GF)
- 75g coconut flour
- 100g chopped pecans
- 1 tsp vanilla (I prefer the paste over the essence)
- 1 tsp cinnamon (optional)
- 2 tsp baking powder
- 1/2 teaspoon bicarb
Pre heat the oven to 170C (fan).
Prepare a muffin tray with 12 muffin cases.
Combine the melted coconut oil and honey together – it sometimes helps to heat the honey slightly. Add the coconut sugar, and the eggs and stir. Mash the bananas with a fork until you have a thick puree; it’s fine if there’s a few lumps, add this to the mix.
Next, add the flours, bicarb, baking powder, pecans, vanilla and cinnamon if using. Fold everything together until smooth – but don’t over mix.
Spoon the mix into the muffin cases, equally. I like to top my muffins with extra banana slices and sprinkle over chopped pecans.
Bake for 20-25 mins until risen and golden. Then demolish.