These are tasty little muffins that just so happen to be gluten, dairy and grain-free. I have a few raspberry canes in my garden that are flourishing at the moment so I was looking forward to using their fruit to make something sweet. You could definitely sub in blueberries instead of the raspberries or any other type of nut butter in place of the peanut butter. I use these muffin cases, they are made with unbleached greaseproof paper and are compostable too.
Ingredients:
- 4 eggs
- 4 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 4 tbsp peanut butter
- 4 bananas, mashed
- 1 tsp cinnamon
- 75g coconut flour
- 1 baking powder
- 1 tsp bread soda
- Pinch of salt
- 125g raspberries
Method:
Preheat the oven to 180ºC/350ºF/Gas 4.
Line a 12-hole muffin tray with paper cases. Whisk together the eggs, coconut oil, vanilla extract. Add the peanut butter, banana and cinnamon and stir together.
Sift in the coconut flour, baking powder, bread soda and salt, mix well. Fold through the raspberries.
Spoon the mix into the 12 cases, transfer to the oven and bake for about 20 minutes or until golden and cooked through.