PALEO/GLUTEN FREE/DAIRY FREE/REFINED SUGAR FREE/
10 WEEK CHALLENGE APPROVED/WEIGHT LOSS FRIENDLY
How good are muffins!? To me, muffins are such a delicious little cake (and I LOVE cake) that is super portable and gives you that sweet treat you’re looking for – especially if you’re new to a real food lifestyle and missing your sugar. These are weight loss friendly, however as with most sweet food, you shouldn’t really be eating these daily if weight loss is a goal. It’s your first couple of weeks? Sweet, have them daily if you need them to get into the lifestyle – anything that makes it easier as you transition is essential to keep you in the lifestyle! However week 3 you need to dial it back and have it no more than 3-4 times a week, and less if you stop seeing results.
You’ll notice in a lot of my baking recipes I use a combination of three ‘flours’: ground almonds (almond meal, almond flour – whatever, it’s all the same!), tapioca flour and coconut flour. Tapioca and coconut flours kind of work interchangeably and are the most similar in absorption to regular flour, however some coconut flours are more absorbent than others. This is why you often have a higher quantity of almond meal.
If you wanted to make this recipe nut free, I’m sure you could omit the almond flour and use extra coconut flour – however it would lead to a denser finished product. I find that a combination of the three leads to an end result that has a texture as close to “regular” baked goods as possible.
Don’t forget to tag me in your creations – @elorahh and #theshrinkingviolet – I LOVE seeing what you create!
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Servings | Muffins |
- 2 bananas
- 3 tbsp Coconut oil melted, plus extra for greasing the tin
- 2 large eggs
- 2 tbsp Coconut sugar
- 1 tsp vanilla extract
- 1 cup ground almonds
- 1/4 cup tapioca flour
- 2 tbsp Coconut flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1 cup frozen blueberries (I like to start with 3/4 cup and then see if it needs more)
Ingredients
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- Preheat your oven to 180c on bake and grease 8 out of 12 in a regular non-stick muffin tray with coconut oil. You could probably stretch it if you make smaller muffins but personally, I like to bite into something decent sized!
- Mash your bananas with a fork in a large bowl until there are no large lumps (unless you're into that) left.
- Add your eggs, coconut oil, vanilla extract and coconut sugar and mix until combined.
- In a smaller, separate bowl mix together your almond meal, tapioca, coconut flour, baking powder, salt and cinnamon until combined and there are no lumps.
- Add your dry ingredients to the wet and fold in until just mixed. Fold in your frozen blueberries - but don't stir too much or the colour will run.
- Distribute the mixture into the muffin tray and place into the oven to bake for around 10-15 minutes until golden and spring back to the touch.
- Bring out of the oven and let sit for 5 minutes before running the knife around the edge of each muffin and taking each muffin out and placing on a cooling rack.
- Store muffins in an airtight container in the cupboard or fridge. They will last longer in a fridge but will likely become a little denser as the coconut oil solidifies in cooler temperatures.
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