January 23, 2017

Happy grainfree muffins

With few ingredients and only 20 minutes you have these easy grainfree muffins ready to serve….. thats one of our favourite afternoon snacks these days.

Soak the nuts overnight, 5 minutes to mix the ingredients and approx. 15 minutes in the oven.

We make either 15 normal sized muffins or approx. 25 mini-muffins. – the normal sized will be more smooth inside – the mini-muffins more dry inside (and will might only 10-12 minutes in the oven).

These muffins are great right after cooling down, but since they are quite spongy they dry up a little over night and have a really nice texture the day after, kind of more firm and they do not get dry as can happen with some muffins!

Recipe: 

Ingredients

Soaking time: 7 hours.

Preparation time: 5 minutes.

Baking time: approx. 15 minutes.

1/2 cup cashew nuts (or other nuts/almonds)

1/2 cup hazelnuts (or other nuts/almonds)

1/2 cup coconut flour

4 small ripe banana – or two large

1 carrot

2 eggs

1 spoon raw honey

1 teaspoon Apple Cider Vinegar

1 teaspoon glutenfree bakingpowder

Optional:

1 spoon grounded gojiberries

1 teaspoon vanilla powder

1 teaspoon maca powder

For decoration:

For example cranberry berries, blueberry dust or spinkle with chia seeds.

 

 

 

How to:

Blend the nuts to flour - or almost nutbutter
If your blender is big enough just add the rest of the ingredients and blend to a smooth texture. If you need to blend half at a time, make sure to blend both eggs and banana in each batch to make it spin easy, mix well which will make a "fluffy" and airy mass.
Pour into muffin cups.
We decorated these muffins with cranberries for eyes and blueberry dust for the mouth. Sometimes we just sprinkle with chia seeds.
Bake in the oven for approx. 15 minutes at 200 C

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