As I stated in my previous post (a rather long time ago), the food coming from our kitchen has undergone a fair bit of change since one little lady's hands started reaching and grabbing, mushing meals into her mouth. Combine that with a husband who's undergoing a "Clean" challenge currently and I'm presented with ample opportunity to explore new and 'health concious' recipes. I've been loving the process and the joyful discovery of what you can make from whole, unprocessed and delicious ingredients! It takes a bit of getting used to new items but once mastered the results are rewarding!
I've never been a great fan of eating baking. Put a bucket of ice cream and a block of chocolate in front of me and I might come up for air once or twice in the devouring process to fumble out a "thanks!" Yet cakes, biscuits and muffins I haven't grasped the wonder of them yet. Enter coconut and almond flour, take out refined sugars... suddenly I'm a changed woman - this kind of baking is scrumptious, moist, flavourful, and moreish to a fault.
Now that the wee Miss is nearing one and has become a lot more active, I've turned my attention to making snack foods as well as main meals. After a couple miserable attempts and grand failures I concocted these fruit and vege-packed muffins. If you use well ripe bananas there's no need for any other sweetener at all yet you wouldn't guess while eating the final product!
Enjoy :)
Spiced Carrot & Banana Muffins
4 eggs
1/3 cup coconut oil (or butter)
1 tsp pure vanilla essence
1/2 cup coconut flour
1/4 tsp sea salt
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp ground cloves
3 cups carrot (or a mix of carrot and zucchini)
3 very ripe bananas (if not super ripe add 3 tbsp honey)
3/4 cup coconut milk
1/2 cup raisins
Preheat oven to 180'c.
In a large bowl whisk eggs, melted coconut oil (or butter), and vanilla together (with honey if using). Sift in coconut flour, sea salt, cinnamon, ginger, and cloves, beating to combine. Add in the carrots, mashed banana, coconut milk, and raisins and mix it all together.
Spoon into a muffin papers in a tray (preferably the unbleached kind) and bake for 20-30mins or so until it's slightly springy when lightly pressed. When using coconut flour they're 'done' when the tops are cooked yet they feel just slightly undercooked/dense (they'll set more as they cool).
Allow to cool on a wire rack then let little (and big) mouths enjoy the nourishing goodness.
