Friday, 29 July 2011

Gluten free Blueberry, Coconut and Banana Muffins.

Yesterday I was in London with my Dad for some work meeting, We packed a homemade sandwich and sat and ate our lunch by the Thames with a  gorgeous view of passing boats, St. Pauls, Southbank and Big Ben. After we decided to have a wander around the city. Its brilliant to take in all the sights and actually appreciate our capital, normally i'd be rushing around from tube station to A and then to B, but it was great to see all the landmarks and be a bit of a tourist :) We meandered through to Covent Garden and walked past a bakery 'Muffinski' outside was a blackboard advertising Gluten Free muffins!
 My heart skipped a beat, I popped my head in, the smell was just amazing. there were 3 GF flavours on offer. i opted for the raspberry and white chocolate. it was yummy! highlight was the crispy top but it was very much lacking in white choc... This morning i still had muffs on my mind so I baked some for my family for a mid morning treat...
Delicously moist and gluten friendly, these muffins are made with
Bananas and have a lovely  hint of coconut because of the flour. The flavours perfectly complement each other in these sweet muffins with a tangy hit from the bloobs.
There pretty healthy too ;)
 ¼ cup sifted Coconut Flour
2 tablespoons Coconut Oil or butter, melted
3 tablespoons sugar
2 tablespoons soya milk
2 mashed bananas
1 tsp ground flaxseeds
¼ teaspoon salt
1 teaspoon vanilla
⅛ teaspoon almond extract
1 teaspoon baking powder
½ cup fresh blueberries

  • In a large bowl mash bananas and whisk in egg,  oil/ butter,  milk, honey, salt and vanilla. 
  • Combine coconut flour with baking powder and whisk into batter until there are no lumps. 
  • Fold in blueberries. 
  • Pour batter into lined muffin tray. Bake at 180 Degree C  for 18 - 20 minutes. Makes 6 muffins.

1 comment:

  1. These muffins look great! Awesome flavour combo too! :)