This Banana Muffin recipe is the ideal bake if you have a few bananas that are just over ripe and you don’t fancy eating them as they are. We are all about not wasting food!
Prep time: approx. 15 mins Cook time: approx. 25 mins
4 Bananas (or 3 Large Bananas), Mashed 4 Eggs 1/2 Cup Almond Butter 2 tbsp Coconut Oil, Melted 1 tsp Vanilla Extract 1/2 Cup Coconut Flour 2 tsp Cinnamon (Optional: 1/2 tsp Nutmeg) 1 tsp Baking Powder 1 tsp Bicarbonate of Soda 1/4 tsp Sea Salt
Preheat oven to 175 degrees and prepare your muffin tin with muffin cases. In a large bowl, add bananas, eggs, almond butter, coconut oil and vanilla extract, and mix using an electric hand whisk. Add the coconut flour, cinnamon, (nutmeg), baking powder, bicarbonate of soda and salt and blend the entire mixture thoroughly. Distribute batter evenly into your muffin cases, filling each one around 1/3 full. Bake for 20-25 minutes or until a toothpick comes out of the muffins clean. Serve warm, or store in the fridge in a resealable bag or tub.
Enjoy! Let us know what you think of these muffins if you try them by posting a comment on our blog or on our Facebook page.
These gluten-free no bake chocolate brownies are utterly divine – chewy, gooey and incredibly chocolatey. They are also easy to make and do not require any baking.
1 1/2 Cups (171g) Almond Flour 1/2 cup (46g) Cocoa/Cacao Powder 1/2 cup (157g) Maple Syrup 2 tsp Vanilla Extract 1/4 tsp Fine Salt 1 1/2 Cups (210g) Cashew Nuts
3 tbsp Coconut Oil, Solid 3 tbsp Raw Cacao Powder 1 tbsp Maple Syrup 1/2 tsp Vanilla Extract 2 tsp Milk of Choice
Mix the almond flour, cocoa powder in a bowl. Put the maple syrup, vanilla extract, salt and cashews into a food processor or blender. Process until creamy. Add the cashew mixture into the almond flour mixture and work until it forms a dough. Line a tray with grease proof paper and press the mixture into it. Freeze for 20 minutes. For the ganache, melt the coconut oil, maple syrup, vanilla extract and cocoa/cacao powder in a bowl over the pan of boiling water. Once melted, remove from heat and add the milk. Stir well to combine. Allow the ganache to cool and thicken but keep checking so it doesn’t go too hard. Top the brownie with the ganache and then divide into squares. Keep brownies in the fridge in an air-tight container.
Enjoy! Let us know what you think of the brownies by commenting on our blog or on Facebook.
This no-bake granola recipe is utterly delicious, fairly quick and easy to make and does not use refined sugar. The bars make an excellent snack for work or when you’re on the go and they are super filling!
Time: approx. 20-30 mins to make (and an additional 1-2 hours to chill)
4 Cups of Assorted Nuts (we recommend cashews, walnuts and pecans)