These muffins are PALEO, GRAIN-FREE, DAIRY-FREE, GLUTEN-FREE and also DIABETIC FRIENDLY as the glycemic index is very low. I used monkfruit sweetener instead of my usual coconut sugar or maple syrup to sweeten. They are also great for people who try to stay low carb as the only carb in this recipe are the bananas. They make a great snack or even breakfast on the go. The ground almonds and eggs will keep you full for a while if you have 2 or 3 of these for breakfast. I hope you enjoy this recipe!
3 bananas (2 in recipe 1 for decorating)
2 cups or 200g ground almonds
120g or 2/3 cups of monk fruit sweetener
1 tablespoon of arrowroot powder
1 teaspoon of bicarbonate of soda
50g of 1/4 cup of melted coconut oil
1 teaspoon of vanilla extract
2 teaspoons of matcha powder
Fat 14,1 g
saturated 3,7 g
Carbohydrate 19,7 g
Sugars 13,2 g
Protein 5,4 g
Preheat your oven at 170C / 340F. Mash the bananas roughly so the consistency isn’t too smooth.
Mix in eggs, monk fruit sweetener, and vanilla extract. Combine well.
Add almond flour, arrowroot powder bicarbonate of soda and matcha. Combine well, and finally add the melted (and cooled down) coconut oil.
Place muffin cases in your muffin tray or oil with coconut oil or cooking spray and pour the mixture in up to 2/3 of each muffin case.
Decorate with sliced banana. Bake at 170C 340 F for 25 min.
Enjoy! My kids loved these and didn’t notice a difference with the ones where I use coconut sugar instead.
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