LCHF Spiced banana muffins

I created these muffins as a treat for the husband, who ran his PB in a 50 mile race at the weekend: 7hrs30, 15th place! He’s attributing it to our LCHF diet, so I’ve made these grain-free and sugar-free, and with 1/4 of a banana per muffin they’re pretty low carb too!

Makes 12 muffins

Ingredients:
3 ripe bananas
120 g butter, melted
1 tsp baharat*
150 g ground almonds
30 g coconut flour
2 eggs
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp xanthan gum

*baharat = paprika, black pepper, cumin, cinnamon, cardamom, coriander, cloves. You could substitute mixed spice with a pinch of paprika and some black pepper.

Pre-heat the oven to 170°C.

Melt the butter in a bowl, add the bananas and mash together.

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Add the eggs and baharat and whisk together. In a separate bowl, mix together the ground almonds, coconut flour, bicarbonate of soda, baking powder and xanthan gum. Mix together the wet and dry ingredients.

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Fill the muffin pan using an ice-cream scoop or other implement, and bake in the oven for 15-20 minutes until the muffins are golden and springy to the touch.

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Allow to cool in the tin for 10 minutes before placing them on a wire rack. Whilst the muffins are still warm, brush the tops with melted butter, for an added treat.

 

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