Sun, sun, and some more sun. Such is the weather of late in Brisbane and boy, could Spring have come any sooner?! Winter was all like, “Hey girl, nice knowing you, but I gotta get back to the Northern‘sphere already. I hear them calling me. I’m totes over you guys down South.”
Now let me respond to by saying, “I am a-ok with this. Adios Winter! It was short and brief but you were lousy in bed anyway. No one looks attractive in Flannelette pajamas, ok? Or onesies for that matter. We are so much better off without you.”
So with the vibrant swing and swang of Spring in the air, I felt like getting my bake on. It was just one of those weekends where I was craving some muffin deliciousness. I looked at the ingredients I had laying around (as I do for 99.9999% of my cooking) and came up with this concoction. As you have probably concluded already, I’m not one who has perfected the art of measuring. In fact, I kind of suck at it but I prefer to say, I’m just a little bit adventurous in the kitchen. Call me lazy, but I kind of prefer just grabbing a handful of this and that and tossing it in the bowl and mixing it all up and just seeing how it turns out. Yeah, I know. Such a thrill seeker. Soooo risk-ay of me. Luckily, most of the time (emphasis is on ‘most’ here), things turn out. Otherwise, I probably wouldn’t waste your time or my time sharing them with the whole wide world. More accurately though, with my sister and probably the one other person who reads this blog. Yeah, that’s right, much against popular belief, I don’t think my mum even reads this. Way to make it in the world.
Onwards and upwards though! Onto the matter at hand. These muffins. I’m just going to take a moment to give myself a little pat on the back. Ok, good. Yes, these muffins. These muffins are just begging you to eat them. These muffins are jammed packed with healthy goodies that will boost your mood that you will be crawling back for seconds. These muffins just want you to squeeze them tight and profess your love to them. These muffins are just so-damn-fine. Some people say “simple” is best. Well, I certainly don’t disagree to that point but sometimes I don’t want ‘simple’. Ok, not entirely. I want simple as in, simple to make. As in, magically appear in front of me simple. Or, love at first sight and live happily ever after kind-of-simple. Or simple as in, pour, whack in the oven and ta-da! But since I abandoned the whole, packaged, instant, preservative-laden, lab-concocted, frankenfoods quite some time ago, I have learned to find the joy in carefully nurturing my food from start to finish. And by nurture I mean, use my hands and throw it about in a bowl until it resembles something in an edible form. So back to my point, sometimes I just want the whole freaking hullabalooza. You know, the pizzas that have everything on the them? The Italians might scoff at me, but hey, the more the merrier, right? Right? So yes, this muffin recipe is choc-full of as much as I thought would make sane-sense.
They all serve a purpose though. Each and every little ingredient. The apple cider vinegar (ACV), which you might think as strange adding to a baking recipe, actually reacts with the baking soda to act as a raising agent in gluten-free baking (or so I’m led to believe). The flax and chia seed mix act as a binding ingredient alongside the eggs. They also add some healthy omega 3s to the muffins, and sided with the super maca and protein powder (I used this one), you can’t help but feel all high on life like superman yo. The rest of it, well, I’m sure you want to just get to the recipe part already so just trust me on this one folks, they all just go so damn fine together, like Ryan Gosling and me. Yerrrr…I went there.
Ingredients
- 2 ripe bananas, mashed
- Handful of organic raisins
- Handful of cacao nibs
- Handful of shredded coconut
- 2 tablespoon of coconut flour
- 3 heaped tablespoons of ground flax seeds
- 2 tablespoons of chia seeds
- 1 scoop of protein protein
- 1 tablespoon of maca powder
- ½ teaspoon of baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ACV
- 2 organic, free range eggs
- ½ teaspoon vanilla extract
- Few drops of stevia to sweeten (or a little bit of honey or maple syrup)
Instructions
- Soak the flax and chia in a little bit of water for around 10-15 minutes
- Meanwhile, mix the dry ingredients; the coconut flour, protein and maca powders, baking soda, cinnamon, raisins and cacao nibs.
- Add the eggs, vanilla, sweetener, bananas, ACV and flax/chia mix.
- Mix everything together and then spoon into a muffin pan.
- Bake on 180 degrees for around 20 minutes or until baked through.
- This batch gave me 6 large muffins. You could also bake in a loaf tin and slice to make banana bread. Each to their own.
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