Banana, Nut Butter Muffins
Serves 8
These are so easy to make and are a great little cake to whizz up if you have guests coming round. Try changing the almond butter to peanut butter if you think your children are more likely to eat them. These are best eaten within 24 hours and must be stored in the fridge. Line a muffin tin with muffin cases.
They are delicious served warm with Coconut Collaborative natural yoghurt, a drizzle of toffee sauce, from my Sticky Toffee Pudding recipe in my CCWK recipe book and a few toasted pecan nuts.
What you need
3 large, organic eggs
225g almond butter
2 very ripe bananas, mashed with a fork
1 tsp gluten free baking powder
1 tsp vanilla extract
1 tsp ground cinnamon
60ml maple syrup
Pinch salt
50g dark organic chocolate finely chopped (optional)
What you do
Pre-heat the oven to 170 oc.
Whisk the eggs with an electric whisk until they have doubled in size.
Simply add all the other ingredients and mix until combined.
At this point you can fold in the chocolate pieces if you are using them.
Pour the mixture evenly into each muffin case.
Place them in the oven for approximately 20 minutes until they are slightly springy to touch.
Allow them to cool in the muffin tin slightly before removing from the pan and transferring to a cooling rack.
