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!
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 spoon raw honey
1 teaspoon Apple Cider Vinegar
1 teaspoon glutenfree bakingpowder
1 spoon grounded gojiberries
1 teaspoon vanilla powder
1 teaspoon maca powder
For example cranberry berries, blueberry dust or spinkle with chia seeds.