Banana Maca Muffins (gluten, dairy refinned sugar free) 

These muffins have a lovely dense texture we all crave when it comes to banana bread, with out all the sugar! 

The icing is optional, it makes them feel a little more special but if your pressed for time they are still yummy on their own, or warmed and served with a nob of coconut or grass fed butter. 

I’ve added Maca for something different, it gives them a nice nutty flavor, but please don’t feel like you need to rush out to buy it just to make these, it can be easily left out. 

I hope you enjoy this wholesome recipe, feel free to comment below with any questions or to let me know how yours turned out.

Penny x 

   
 INGREDIENTS:

  • 1 cup of almond meal 
  • 1/4 cup of coconut flour 
  • 1 Tbsp of Maca powder
  • 1 tsp of cinnamon 
  • 1 tsp of baking soda 
  • A pinch of pink salt 
  • 3 organic eggs 
  • 3 small or 2 medium bananas 
  • 1/4 cup of maple syrup 
  • 2 Tbsp of melted coconut or grass fed butter 
  • 1 Tbsp of vanilla essence
  • 1 cup of full fat coconut cream 
  • 3 Tbsp of nut or seed butter (optional) 

  
METHOD:

  1. Preheat oven to 180 degrees.
  2. Grease or line a 12 case muffin tin.
  3. Mix all dry ingredients in large bowl.
  4. Mix all wet ingredients, (using only 1/2 cup of coconut milk and reserving the rest for the icing). Blend to combine, then add the banana, I used a food processor to get the banana nice and smooth.
  5. Add the wet ingredients to dry and let mixture sit for a couple of minutes to let the coconut flour absorb the moisture. 
  6. Spoon mixture into tin and bake for 20mins, until a skewer comes out clean. 
  7. Allow to completely cool on a cooling rack. 
  8. Once muffins have cooled, mix the coconut cream and nut/ seed spread (if using) 
  9. Using a piping bag (or zip lock bag with a small hole cut in the corner) pile icing onto muffins. I topped mine with some extra banana stars for decoration, but feel free to use your creativity and add something that you (or the kids!) will love. 
  10. Store muffins in fridge for 5 days. 

NOTE- To make these portable for work/ school feel free to skip the icing option, they also freeze well, just wrap individually in glad wrap and they are ready to go! 

  

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