These muffins have been a lifesaver to feed both my hungry boys between meals. We have a plain recipe, but this banana version is my favourite as it is really moist and tastes like normal banana cake. To the basic recipe I have added blue berries, or cherries and almond essence. For my birthday I added orange zest and some orange chocolate chips (not strictly GAPs but it was my birthday!) and topped with chocolate icing (made from coco powder, coconut oil and honey)
Basic Muffin Recipe
(makes appropriately 6)
Equipment needed - bowl, hand blender, measuring spoons, muffin tray.
2tbsp coconut oil (melted)
2tbsp coconut milk (ideally gum free)
1 - 2tbsp honey
1tbsp vanilla essence
4tbsp coconut flour
1/4 tsp bicarbonate of soda (omit if on early GAPS)
1/2 tsp apple cider vinegar (omit if intolerant to fermented foods)
Set oven to 180 degrees
Add all the wet ingredients to the bowl and mix with the hand blender.
Add the coconut flour and blend again until smooth and thickening.
Mix through the bicarbonate of soda and then add the apple cider vinegar (it should fizz and get some air into the mixture).
Grease muffin moulds with a little coconut oil.
Share mixture across the moulds and pop in the oven for 20 to 25 mins.
When they are ready leave them to cool in the tray for 5 mins then turn out.
For my banana version add a handful of raisins and a small banana to the wet ingredients, and add an extra 1/2 tbsp coconut flour.
Enjoy either on their own or with some Organic Butter. Yum!