Blueberry & Banana Muffins

These are the type of thing I make a batch of at least once a week & always have to hand to fill in as breakfast or snack on the go. They’re super easy to make & you can switch out the blueberries for any other kind of berries when in season or use frozen during the winter months. Freeze your own if you have the freezer space or I like the Irish brand Bunalun as their frozen berries come in small paper boxes which are recyclable so preferable to soft plastic packaging which is not currently recyclable here.

Makes about 10-12 muffins (depending on baking case size)

Ingredients:

• 2 bananas, mashed

• 2 eggs, whisked

• 4 tbsp maple syrup

• 1 tsp vanilla extract

• 200g ground almonds/almond meal

• 1 tsp baking powder

• 1/2 tsp cinnamon

• Pinch of sea-salt

• 75g blueberries

Method:

1. Preheat your oven to 180℃/350℃/Gas 4 and line a muffin tray with baking cases

2. Whisk together the bananas, eggs, maple syrup and vanilla extract.

3. In a separate bowl mix the ground almonds, baking powder, cinnamon and sea-salt. Pour in the wet ingredients and stir to combine.

4. Add the blueberries and fold into the mixture. Spoon the mixture into the prepared baking cases, place into the oven and bake for about 25mins or until a skewer comes out of the centre clean.

Blood Orange & Banana Popsicles

I made these popsicles a while back when the weather wasn't so great but blood oranges were in abundance in the grocery stores and markets. In anticipation of the Summer ahead you might say. Today is the hottest day of the year so it seemed fitting to finally get these up on the blog to be enjoyed.

 You could happily substitute the blood orange juice for a tangy mix of grapefruit & orange or seasonal berries. Keep the banana base as in the recipe below just switch out the blood orange juice for your chosen fruit, juice or mash it, then add it in. I hope you get to enjoy the hottest day & cool down with a pop or two.

Makes 12 popsicles

Ingredients:

Banana base layer:

• 1 can coconut milk
• 2 bananas
• 1 tsp vanilla extract
• 2 tbsp maple syrup

Blood orange top layer:

• 6 blood oranges, juiced
• 2 tbsp maple syrup

Method:

1. Place the coconut milk, bananas, vanilla extract and maple syrup into a blender. Pulse until smooth. Pour the banana layer into the popsicle moulds about 3/4 full. Place the popsicle mould into the freezer for 30 minutes.
2. To prepare the blood orange layer place the blood orange juice and the maple syrup into a jug and whisk together. After 30 minutes remove the popsicles mould from the freezer and pour the blood orange layer over & insert the popsicle sticks. Return to the freezer and freeze a further 5 hours or until completely frozen.

Raspberry Banana Muffins

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:

1. Preheat the oven to 180ºC/350ºF/Gas 4.

2. 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.

3. Sift in the coconut flour, baking powder, bread soda and salt, mix well. Fold through the raspberries.

4. Spoon the mix into the 12 cases, transfer to the oven and bake for about 20 minutes or until golden and cooked through.

Healthy Flapjacks

This is a healthier version of the usual flapjack you can find in most shops and cafes. Flapjacks are seen as a healthy option, while many still contain lashings of sugar, golden syrup and margarine. This version is based on rolled oats, raisins, flaked almonds, sunflower seeds, coconut oil and sweetened with mashed banana. They are wheat-free and dairy-free and make a perfect addition to kids (and adults) lunch-boxes.

Ingredients:

• 250g rolled oats
• 125g raisins
• 75g flaked almonds
• 100g sunflower seeds
• 2 bananas, mashed
• 150ml coconut oil, melted
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Grease and line a 20cm square cake tin.
3. Mix the oats, raisins, flaked almonds and sunflower seeds together in a bowl.
4. Add the mashed banana and stir through.
5. Pour over the coconut oil and vanilla extract and stir well.
6. Tip the flapjack mix into the prepared cake tin.
7. Bake for about 30 minutes, until golden brown.

Chocolate & Walnut Banana Bread

A slice of banana bread is a handy snack to have to hand for that mid-afternoon slump. I often make a loaf, slice & freeze the slices individually. I'll defrost a couple of slices as necessary & eat them as they are or maybe warm gently on a frying pan or on top of the toaster before enjoying with a cup of tea. This version is made with a mix of ground almonds and coconut flour, making it naturally gluten free and high in easily digestible plant protein.

Ingredients:

• 4 eggs

• 1 tsp vanilla extract

• 100ml olive oil

• 3 tbsp honey

• 4 bananas, mashed

• 1 tsp cinnamon

• 75g coconut flour

• 1 tsp bread soda

• 1 tsp baking powder

• 75g ground almonds

• Pinch of sea salt

• 100g dark chocolate chips

• 75g walnuts, chopped

Method:

1. Preheat oven to 180ºC/350ºF/Gas 4. Grease and line a loaf tin.

2. Whisk together the eggs, vanilla extract, olive oil and honey. Add the mashed bananas and cinnamon, mix through.

3. Sift in the coconut flour, bread soda and baking powder. Fold through the ground almonds and salt. Lastly add the chocolate chips and walnuts and mix together well.

4. Tip the mixture into the prepared loaf tin. Transfer to the oven and bake for about 40 minutes or until golden and cooked through.

Sunshine Smoothie

This is a really nourishing smoothie which is perfect for mornings when you want something that is quick and easy to make. It contains good fats from the coconut milk and milled flaxseed to help you feel satiated. Bee pollen is a true containing most nutrients required by humans, such as free amino acids, B-vitamins and Vitamin C, D and E.

Ingredients:

• 2 oranges, juiced
• 1 banana, peeled and chopped
• 1 lime, juiced
• 250ml coconut milk
• 1 tbsp milled flaxseed
• 2 tsp bee pollen

Method:

1. Place all the ingredients into a food processor and blend until smooth.
2. Pour into glasses and serve.

Banana & Coconut Pancakes

These delicious pancakes are quick to make & weigh in pretty well on the healthy scale. They are gluten, grain and dairy-free.

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Ingredients:

• 3 large bananas, mashed
• 2 eggs, whisked
• 3 tbsp desiccated coconut
• 1 tsp baking powder
• Coconut oil, for frying
• Blood oranges, peeled & sliced
• Maple syrup, for drizzling

Method:

1. Mix all of the ingredients together in a bowl.
2. Spoon a little coconut oil into a frying pan & heat gently over a low heat.
3. Once the oil has melted, scoop small ladles of the batter into the pan. Watch the pancakes at this point as they burn easily.
4. Flip them over once ready. When they are golden and cooked through, serve immediately with sliced blood oranges & a drizzle of maple syrup.