Sometimes there are foods we continue to eat, but have no clue why. I mean, it’s not as if they are incredibly yummy or something… these muffins are one of those foods. I find it to be similar to an obsession of wanting to eat it because you don’t want to waste the ingredients, rather than because they are really good. These muffins are really nothing special, and it sickened me to realize I had eaten so many.
They taste vaguely of banana, and have a few blueberries in it, but the coconut undertone was a little unsettling for me. Don’t get me wrong, I usually love everything coconut, but in these muffins, something was just not right. They were also extremely eggy… Guess it’s just my taste buds or something!
GRAIN-FREE COCONUT FLOUR BANANA & WILD BLUEBERRY MUFFINS (gluten-, refined sugar-, gum- dairy-free)
makes 12-14 muffins
For the wet ingredients
- 340 g (1-1/3 c) mashed super-ripe bananas
- 4 tablespoons melted coconut oil
- 6 large eggs
- 4 tablespoons water
- 1 teaspoon lemon juice
- 2 tablespoons honey
For the dry ingredients
- 1/2 teaspoon bicarbonate of soda/baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 140 g (1 c) frozen wild blueberries, do not thaw
1. Preheat oven to 200 C/400F. Grease 2 – 12 hole muffin tins with coconut oil or line with cases. (Note: these suckers stick, so oil well).
2. In a large bowl, mix together the wet ingredients until well combined.
3. In another bowl, mix together the dry ingredients until well combined. Add to the wet ingredients and stir to combine.
4. Gently fold in the blueberries and divide the batter into the muffin tin wells.
5. Bake in the middle of the oven for 10-15 minutes or until golden and a cocktail stick comes out clean when inserted into the center of the muffins. Let cool before stuffing into your mouth.