These muffins are to die for! Especially with a nice spread of butter when still warm out of the oven. Or even cold in lunch boxes for the little ones or grown adults! It is high in quality, highly digestible proteins and fabulous fats that will keep you satisfied.
Preheat your oven to 180 degrees Celsius (fan forced oven).
In a large bowl, mix the coconut flour, bicarb soda, rapadura sugar, cinnamon, walnuts and salt. Add the water and eggs and mix thoroughly.
Add the banana and mix thoroughly, followed with mixing through the blueberries (they can still be frozen).
Using a saturated fat, either Changing Habits Coconut Oil or butter, line the muffin or cake tray.
Put the tray in the oven and bake for 1 hour, checking them along the way by putting a knife or skewer gently in the mix, pulling it out and seeing if there is mix residue left on the utensil. If there is, it still has some cooking to do.
Note: You can cook this in a cake or bread tin as well.
Suggested Serving: have toasted, plain, fresh, or smeared with homemade jam, nut or seed butters or butter.
Ingredients
Directions
Preheat your oven to 180 degrees Celsius (fan forced oven).
In a large bowl, mix the coconut flour, bicarb soda, rapadura sugar, cinnamon, walnuts and salt. Add the water and eggs and mix thoroughly.
Add the banana and mix thoroughly, followed with mixing through the blueberries (they can still be frozen).
Using a saturated fat, either Changing Habits Coconut Oil or butter, line the muffin or cake tray.
Put the tray in the oven and bake for 1 hour, checking them along the way by putting a knife or skewer gently in the mix, pulling it out and seeing if there is mix residue left on the utensil. If there is, it still has some cooking to do.
Note: You can cook this in a cake or bread tin as well.
Suggested Serving: have toasted, plain, fresh, or smeared with homemade jam, nut or seed butters or butter.
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