Happy muffins these are my friends..the eldest Arthur spotted a bit of banana inside one he opened to eat and behaved as if the there was a mountain of snot being poured into his mouth. What is it with 4 year olds and obsessive compulsive disorder??
Wilfy loves them and they are the perfect snack for him throughout the day, especially for breakfast so I can escape the rice puffs.
My friend Annelie Whitfield who is an inspiring raw foodist and beautiful lady got me into these about 4 years ago. I owe this recipe to her. They are really very good for you so go ahead and make them and see how many are left for the kids..
What you will need:
A good muffin tray with 12 holes
250g – rice flour
5 ripe bananas
2 tsp baking powder
1/2 tsp bi carbonate of soda
1 tsp of cinnamon
60 g hemp seeds
40 g desiccated coconut (optional)
50 g coconut butter
3 generous tablespoons of agave nectar or fruit sugar
What to do:
Heat the oven to 175/180C depending on strength of oven
Line your muffin tray with oil or pure sunflower spread
In a food processor add all the ingredients and mix until you have a good cake mixture. Make sure no lumps of banana left and no clumps of flour.
Add a big tablespoon into the 12 holes, if anything left distribute evenly.
Place in the middle of oven for 15-20 minutes or until golden brown on top and springy to touch.
Leave to cool and then place in cases or can be stored on their own.
TIP: I leave mine in the fridge for up to a week and heat up in oven when I need to serve.