Friday, 4 April 2014

Gluten free Banana Coconut Mini Muffins

Never have I realised more than now, just how hard it is for people who cannot eat gluten.
I have always wondered what it would be like to have to say no to favourite foods when you have an allergy, but until I recently found out that gluten didn't agree with me, I didn't realise just how hard a simple shopping trip could be...

Luckily, in this day and age there are many "free from" ranges in supermarkets which cater for a wide range of people with allergies. Usually being only one aisle of these foods in a supermarket however, drastically reduces your choices.

I have been trying to eat clean for the last couple of months now and pack protein and fibre into my meals as much as possible, I have felt much better and healthier inside and out since starting this sort of diet. 
The only problem is.. when you know you can't have something.. you want it ten times more than you ever would have before. The thing I seem to miss, despite hardly ever eating it before, is cake. 
Muffins, cupcakes, pastries, you name it.

Unfortunately, gluten free ranges for cakes and pastries in supermarkets do not look appetising and are expensive. So, what is the answer for someone who wants to eat healthily, gluten free and still pack protein and fibre into a sweet and satisfying snack?

Bake some Banana Coconut Mini Muffins of course?!







What you will need:
Two ripe bananas (The riper, the sweeter)
5 tablespoons of smooth peanut butter
1 tablespoon of cashew nut butter
Two eggs
1 tablespoon of cinnamon powder
1 teaspoon of baking powder
Dessicated coconut 
Un-toasted Pumpkin seeds
2 tablespoons of milled flaxseed
2 tablespoons of maple syrup or honey

A mixing bowl
12 Cupcake cases
Novelty decorations (Mine are from Wilkinsons)
A muffin or cupcake tray
This mixture made me 12 scrummy muffins. Halve it or double it for more or less!

Preheat the oven to 180 Degrees Celsius 
Mash the bananas into as much of a smooth consistency as you can. 
Add the eggs, whisk until mixed together.
Add in the peanut and cashew butter, cinnamon, maple syrup, flaxseed and baking powder and mix until well blended together.

Spoon into cake cases in the muffin tray, fill them up to just below the top of the case and sprinkle with coconut and pumpkin seeds. (You could alternatively top with dark chocolate drops, glacĂ© cherries or any dried fruit.) 



Pop them into the centre of the oven for 15 - 20 minutes.

Keep an eye on them and once they look pale golden brown, slide a skewer or cocktail stick into the centre of one of the muffins and if it comes out clean, they're all done!

Leave them to cool and eat one up warm before they all get snatched up!



These delicious muffins are full of protein from the eggs and fibre from the coconut and flaxseed. They are perfect for adults and little monsters too, get them to help you bake some and encourage children to have a healthy approach to eating. These muffins contain natural sugars and ingredients which is so much better than buying processed food in supermarkets and they're so tasty you wouldn't even think about them being gluten free! Perfect for an indoor picnic on a gloomy day, these muffins are sure to cheer you up.

Try out this recipe, treat yourself and let me know what you think below. Happy Friday!

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