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
3 ripe bananas
120 g butter, melted
1 tsp baharat*
150 g ground almonds
30 g coconut flour
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.
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.
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.
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.