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.

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.