These muffins are great for kids or pre/post workout energy food on the go. The coconut flour soaks up all the gooeyness from the banana and eggs making this a moist, wal-nutty muffin with natural sweetness. Not forgetting of course that bananas are a ‘good mood food’. They contain Tryptophan which your body converts into Serotonin – a hormone that makes you feel relaxed in control. Perhaps I should call these ‘Hot n’ Sweet Mood Muffins’? Hmm, sounds a bit like something Barry White might invite you try. OK let’s not go there! Moving on…here’s the recipe 🙂
Ingredients
3 eggs
85g melted Coconut oil
3 very ripe Bananas
60g Raisins
1 tsp Truvia
35g Coconut flour
1/2 tsp Salt
1/2 tsp Baking powder.
75g Walnuts toasted and chopped
Method:
Pre-heat oven to 180 Degrees Centigrade
Toss the Walnuts in a hot dry pan stirring constantly until they start to brown and smell toasted. Wait for them to cool then chop them roughly into small pieces.
In a large bowl blend the Eggs, Oil, Bananas and Truvia until smooth and creamy. Mix in the Coconut flour, Salt and baking powder. Gently fold in the walnuts and raisins.
Divide the batter between 12 cupcake or muffin paper cases (or just straight into the tins after first greasing them well).
Bake for 20-25 minutes until golden brown on top.
Enjoy!
(If you are on the low FODMAP diet you can simply replace the raisins with low fructose fruit like dried cranberries or blueberries).
Please let me know if you tried these or adapted them to suit your preferences. I’d love to hear your feedback 🙂
No Sugar Kitchen 