I’ve been sharing a whole range of muffins on my Instagram
these past couple
of weeks as we’ve had family round and my brother is constantly shoving food in his mouth!!! I’ve made raspberry and almond, banana and walnut, banana and chocolate chip, blueberry and pistachio and my favourite, apricot and blueberry, with a slight hint of almond that gives them a frangipane feel!
These muffins are dairy free, gluten free, grain free and refined
! I’m yet to make a muffin completely free from everything, but these are pretty close and taste pretty incredible too! They are great in a morning, warmed through with yogurt and berries, great with a cuppa and even better with a dollop of
cream or nut butter and berries for dessert!
Even better, they are so simple and quick to make! You literally chuck everything except the fruit into a blender, blend until smooth and silky and then fold through the fruit before dividing them into the 24 cases.
If you don’t want to make quite as many muffins (but believe me they will be gone before you know it! Especially if your house is full of teenagers like ours!) you can always half the mixture and make 12 instead.
Try experimenting with fruit combinations, either from the ones I mentioned above or apricot and almond would be delicious, so would plum! Just be careful with wetter fruits and the more you put in, the heavier they’ll be and that will
the time they take to bake and the overall texture of the muffin!
INGREDIENTS – MAKES 24 MUFFINS
650g ripe bananas
4 tbsp maple syrup
6 tbsp of coconut oil, melted
2 tsp almond extract
1 tsp bicarbonate of soda
460g ground almonds
8 tbsp milled flaxseeds
6 apricots, chopped
Preheat the oven to Gas mark 5.
Line the muffin trays with cases. The prettier the better!
Place all the ingredients, except the blueberries and apricots, into a blender and blend until smooth. If you don’t have a blender, mash together the bananas in a bowl until smooth, add all the ingredients to the bowl, except the fruit, and whisk together until combined.
Fold through the chopped apricots and blueberries until evenly distributed.
Use two spoons to scoop the
batter into the 24 cases.
Try to make them all similar in size to ensure they all cook at the same time.
Pop them in the oven for 30 minutes/until golden, springy and cooked through.
Remove them from the oven and place on a wire rack to cool.
Keep in an airtight container or freeze and heat through when you need a healthy snack or in a morning with a dollop of yogurt and seasonal fruit.