Saturday, 12 April 2014

Banana & Macadamia Muffins (Grain Free)

It's school holidays in Melbourne and so far this first week has been miserable weather. Luckily today the sun is shinning and I can actually see blue sky! For some reason this makes me want to bake so I've just made up a batch of these yummy muffins to have with a cup of tea this afternoon and some extras to put in the freezer for school snacks. They are a bit healthier then your average muffin so great to have on hand.

Enjoy xxx


Makes 12 small muffins

  • 1/4 cup coconut oil
  • 1/4 cup raw honey
  • 4 eggs
  • 1 medium ripe banana mashed
  • 1 teaspoon vanilla extract
  • 1/4 cup of milk or dairy free substitute
  • 1/3 cup coconut flour
  • 1/2 cup of macadamias roughly chopped
  • 1 tablespoon of linseed or flax seed

  1. Preheat the oven to 180 degrees celsius and line a 12 hole muffin tin with liners.
  2. Melt the coconut oil and honey together over low heat until softened and fully liquid and then remove from the heat to cool.
  3. In a large bowl beat the eggs until smooth and then beat in the bananas, vanilla, milk  and the honey/coconut oil mixture.
  4. Mix the coconut flour through the batter and stir until well incorporated.
  5. Fold the macadamias and flax seed through the batter and stir until well incorporated and then spoon the mix in to the prepared muffin tins.
  6. Place the trays in the oven for 20 to 25 minutes or until golden and cooked through.

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