I must admit I have cut down on baking cakes drastically ever since I try to eat “clean”, but for me, a cake and a cup of coffee is a nice way for me to steal a moment to relax in the midst of a busy day. When I tell my sons that this is Paleo Muffins, they are just as spetical as me. But to my surprise they are really soft, moist and nice. The first time when I made this, I uses 100g of honey, which I find it way too sweet for my liking, and it also didn’t rise. So today, I use rice malt syrup instead of honey and I also letting the batter rest for about 20 mins before baking to give the bi-carbonate some time to do its magic. Thanks Maura for the recipe!
Preparation time: 10 min
Cooking time: 18 min
Yield: 12 Muffins
Ingredients:
145g over ripe bananas (without skin), mash
80g honey ( I use rice malt syrup 100g)
2 teaspoon vanilla extract
2 eggs
60g coconut / olive oil
100g semi sweet dark chocolate chip
100g blueberries
Additional chocolate chip for sprinkling, if desired
(B) mix well in a bowl
240 g blanched almond flour
20g coconut flour
1 teaspoon bi-carbonate soda – sifted
1/4 teaspoon salt
Direction:
Lined the Muffins tray with muffin liners
In a large mixing bowl, add in the mashed banana, olive oil, honey, vanilla extract and mix well
Add in the eggs, oil and mix well
Add in (B) and fold in with a spatula and mix till just combine
Leave on table top to let if rest for 15 – 20 mins
Preheat oven to 175°C
Add in the Chocolate chip and blueberries and mix well
Spoon the batter into the muffin tin and sprinkle additional Chocolate chip, if desired
Bake for 18 min or until a toothpick inserted in the centre comes out clean
Let the muffin cool for 5 min in the pan and then turn out onto wire rack to cook completely
Place in an airtight container and store in the fridge for up to 5 days
